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THE 


II_jX_iXJSTI=L^^TE1ID 


PEAK  CULTURIST: 


CONTAINING 


PLAIN,  PRACTICAL  DIRECTION'S   FOR  PLANTING,  BUDDING,  GRAFTING, 
PRUNING,  TRAINING,  AND  DWARFING  THE 

I»EA.R     TREE: 


INSTRUCTIONS    RELATING   TO    THE    PROPAGATION   OF    NEW    VARIETIES, 
GATHERING,  PRESERVING,  AND  RIPENING  THE  FRUIT, 

TOGETHER    WITH 

VALUABLE    HINTS    IN    REGARD    TO    THE   LOCALITV,   SOIL,   AND   MANURES   RE- 
QUIRED   FOR,   AND     BEST    ARRANGEMENT    OP    THE    TREES     IN     AN 
ORCHARD,  BOTH  ON  THE  PEAR  AND   QUINCE   STOCK,  AND 
A  LIST  OF  THE  MOST  VALUABLE  VARIETIES   FOB 

DWARF    OE   STANDARD   CULTURE, 

ACCURATELY  DESCRIBED,  AND  TRUTHFULLY  DELINEATED  BY  NUMEROUS 
COLORED  ENGRAVINGS. 


EY   AN   AMATEUR. 


NEW-  Y  0  K  K : 

0.    M.    SAXTON  k    CO.,    140    FULTOX    STREET. 

NEW-LONDON: 

8TARR   &    CO.,   No.   4,  MAIN  STREET. 

1857. 


'^iittTcil  iiccnrdinu-  to  Act  oi'  (Jongresh;  in  tlic  year  ISoT.  in  tiic  Clci-U'.-- 
Offife  of  tlie  District  Court  of  I  •onnccticnt. 


PREFACE- 


The  progress  of  Ilorticultural  science  is  an  ol>ject  tiiat  ia 
worthy  tlie  attention  of  all.  Its  benefits  are  universal,  con- 
ferring upon  the  -wealthy  the  richest  delicacies,  and  the  most 
innocent  luxuries,  while  none  are  so  obscure  or  humble  as  to 
be  denied  the  pure  enjoyments  of  its  benefits.  Any  pursuit 
that  is  calculated  to  promote  the  happiness  or  increase  the 
comfort  and  enjoyment  of  our  fellow-men,  is  highly  lauda- 
ble. It  deserves  encouragement  and  should  be  promoted  by 
every  proper  effort.  No  apology  therefore  need  be  offered 
for  an  attempt,  even  though  humble,  to  advance  a  calling  so 
noble  and  dignified,  anr^  so  important  in  its  relations  to  the 
health  and  comfort  of  man,  as  that  of  Horticulture. 

ThLs  manual  was  not,  originally,  intended  for  publication. 
It  originated  in  the  mind  of  the  writer,  and  was  commenced 
as  a  private  Note  Book  for  his  own  study  and  convenience. 
But  the  further  he  proceeded,  the  more  intensely  interested 
he  became  in  the  subject,  particularly  in  his  collection  of 
specimens  and  drawings,  included  in  the  plan.  Having 
been  referred  to  judicious  friends,  it  was  subsequently  de- 


512'?9 


4  PREFACE. 

cided  to  increase  somewhat  its  size,  and  give  it  publicity. 
Sucli  as  it  is,  it  is  now  given  to  the  world,  with  the  hope  that 
some  information  maj  be  given  to  those  who  are  disposed  to 
engage  in  the  pleasant  and  interesting  avocation.  It  is  not 
designed  to  supersede,  or  even  supply  the  place  of  the  excel- 
lent jiroductions  of  Kenrick,  Cole,  Thomas,  Downing,  Man- 
ning, Hovey,  Barry,  Elliott  and  others,  but  rather  to  occupy 
a  place  somewhat  distinct  from  each.  ~We  have  numerous 
"Hand-Books"  in  almost  all  the  Mechanical  Arts,  and  also 
in  Agricultural  Science,  but  >vith  one  or  two  exceptions, 
the  Horticultural  and  Pomological  departments  have  been 
neglected  or  entirely  forgotten.  To  supply,  in  part,  this 
want,  "  The  Illustrated  Pear  Oidturist,'^  is  respectfully  sub- 
mitted to  the  public,  more  especially  as  the  culture  of  this 
nutritious  and  delicious  fruit,  in  its  more  rare  and  excellent 
varieties,  is  beginning  to  engage  the  attention  of  many  in 
every  portion  of  the  country.  To  render  it  more  useful 
and  complete,  many  of  the  finer  varieties  of  the  fruit  have 
been  represented,  which  will  contribute  to  the  value  and 
interest  of  the  work.  These  have  been  obtained  from  va- 
rious sources.  A  part  of  the  original  colored  specimens 
were  received  from  France;*  others  have  been  collected 
from  the  various  sources,  from  which  the  best  drawings  or 
specimens  could  be  obtained  ;  while  some  of  them  were 
drawn  directly  from  the  fruits  themselves,  either  produced 
on  our  own  grounds,  or  furnished  us  through  the  kindness 


♦After  these  specimens  had  been  received  and  partly  engraved,  for  the  first 
time  we  examined  a  copy  of  Mr.  Downing's  "  Fruits  and  Fruit  Trees  of 
America,"  with  colored  plates.  They  seem  to  be  identical.  AVith  the 
exception  of  being  rather  too  highly  colored,  they  are  excellent  repre- 
sentations of  tlw  fruits. 


PREFACE.  O 

of  esteemed  friends.  In  regard  to  size,  generally,  the 
drawings  were  taken  from  fair  specimens  of  selected  fruit, 
while  some  are  scarce!}''  tlie  full  size  of  the  varieties  when 
fully  matured.  The  description  of  each  has  been  carefully 
given,  either  from  the  fruit  itself,  or  the  best  drawings  and 
descriptions  that  could  be  obtained.  The  remarks  appended 
are  either  the  result  of  our  own  experience  or  that  of  some 
of  the  best  Pomologists  in  the  country,  and  we  believe  will 
be  found  generally  correct.  As  the  engravings  exhibit 
only  the  most  valuable  popular  kinds  of  our  Pears,  and 
amateurs  and  fruit  growers  are  constantly  increasing  the 
number  of  new  varieties,  about  a  hundred  blank  pages 
are  left  at  the  close  of  the  book,  on  which  new  varieties, 
either  in  simple  outline,  finished  drawings,  or  colored  engra- 
vings, may  be  added  from  time  to  time,  and  descriptions 
written  on  the  opposite  page,  the  paper  being  sized  and  cal- 
endered for  this  purpose. 

In  regard  to  the  culture  of  the  Pear,  the  directions  are 
simple,  plain  and  practical,  as  indicated  and  warranted  by 
the  authors'  own  experience  and  that  of  his  friends,  to 
which  the  valuable  experimental  knowledge  of  those  who 
have  during  many  years  devoted  their  individual  attention 
to  the  subject,  has  been  added.  He  would  acknowledge  his 
indebtedness  for  some  of  the  most  valuable  information  con- 
tained in  the  Avork,  to  the  long  list  of  able  and  experienced 
Pomologists,  whose  excellent  productions*  from  time  to 
time  have  been  given  to  the  public,  or  those  valuable  con- 
tributions  to  the  various  Horticultural  and   Pomological 


*  A  List  of  some  of  the  most  valuable  Publications  od  Fruit  Culture, 
in  this  country,  is  given  on  page  11. 


6  PREFACE. 

publications,  which  during  the  past  ten  years  have  contrib- 
uted so  much  to  advancement  of  the  science  in  this  country. 
Should  this  production  contribute  in  any  degree  to  in- 
crease an  interest  in  the  cause  to  which  he  is  so  much 
attached,  or  tend  to  the  further  development  of  energy  and 
action  on  the  part  of  any  who  now  are,  or  hereafter  may  be 
engaged  in  it,  the  object  of  the  author  will  have  been  at- 
tained, and  his  humble  efforts  fully  rewarded 


GENEllAL  INDEX. 


PRRFACE, ^ 

Alphabetical  List  or  Pears, '^ 

pomological  publications, '  ^ 

Introduction, : 1** 

History  of  the  Pear, 1 ' 

Its  Prorogation, ^  •* 

Orakting, 2'^ 

Cutting  and  Saving  Scions,. - ' 

Budding, ^^ 

Transrlaxtixg, 3-> 

Dwarfing, 41 

Pruning, 45 

Training, ^'' 

Soil  and  Culture, ^^ 

Manures, «;9 

Diseases  and  Remedies, ^'^ 

Gathering, ^^ 

Preserving, ^^ 

RiFEXING, '  '■ 

A'arieties, ^^ 

Lists  for  General  Cultivation, "'j 

Lists  of  Cole  and  others, '•"* 

"      "     kirtland  and  others, ''^ 

*•       "     Jacjuks        "         "         I" 

"      "     Barry         "         "         '^9 

"      "     Downing     "        "         81 

"       *'     Thompson   "        "         85 

"       "     American   Pomological  Society,  185G, 8(> 

Select  List  of  Twenty-Six  Varieties 88 

Dwarf  Varieties, 89 

Select  List  of  Twelve, ^'j 

Production  of  Xew  Varieties, 9-^ 

Planting  an  Orchard, 9** 

Laying  out  the   Grounds, 99 

The  Square  Form, 100 

The  Simple  Quincunx, 101 

The  Improved  Quincunx, 101 

Coles'  Method, 103 

Barry's  Method, 104 

The  Author's  Arrangement, 10'^ 

Specimens, 107 


ALPHABETICAL    LIST 

Of  the  different  Pears  illustrated  and  described  in  the  work. 


BARTLETT, 

BEURRE  BOSC, 

BEURRE  CLAIRGEAU, 

BEURRE  D'ANJOU, 

BEURRE  D'AREMBERG, 

BEURRE  DIEL, 

BEURRE  EASTER, 

BEURRE  GIFFARD, 

BLOODGOOD, 

COLUMBIA, 

DEARBORN'S  SEEDLING. 

DIX, 

DUCHESS  D'ANGOULEME, 

DUCHESS  D'ORLEANS, 

FLEMISH  BEAUTY, 

FORELLE, 

FREDERICK  OF  WURTEMBERG, 

GLOUT  MORCEAU, 

GOLDEN  BEURRE  OF  BILBO  A. 

HOWELL, 

LAWRENCE, 

LOUISE  BONNE  DE  JERSEY, 

MARIA  LOUISE, 

OSBAND'S  SUMMER, 

SECKEL, 

TYSON, 

URBANISTE, 

VAN  ASSCHE, 

VAN  MONS  LEON  LE  CLERC. 

VICAR  OF  WINKFIELD, 

WHITE  DOYENNE, 

WINTER  NELIS. 


POMOLOGICAL  PUBLICATIONS. 


For  a  large  amount  of  valuable  and  interesting  informa- 
tion in  regard  to  the  culture  of  the  Pear,  we  would  refer  our 
readers  to  the  following  excellent  publications. 

The  Fruit,  Flower  and  Kitchen  Garden.  By  Patrick  Neal. 
1851. 

The  Fruit  Garden.     By  P.  Barry.,    1851. 

The  American  Fruit  Growers'  Guide  in  Orchard  and  Gar- 
den.    By  F.  R.  Elliot,  1855. 

American  Fruit  Book.     By  S.  W.  Cole,  1851. 

The  Cultivator,  a  Monthly  Journal  of  Agriculture,  &c.,  ed- 
ited by  Luther  Tucker,  Albany,  continued  to  the  present 
time. 

Downing' s  Fruits  and  Fruit  Trees  of  America.     1845. 

A  Treatise  on  the  Culture  and  Management  of  Fruit  Trees, 
By  William  Forsytk     London,  1824. 

Lindley's  Guide  to  the  Ordiard.  American  edition,  with 
additions  by  Michael  Floy.     New  York,  1845. 

New  American  Gardener,  containing  practical  directions 
for  the  culture  of  Fruit  and  Vegetables.  By  Thos.  E.  Fes- 
senden.     Boston,  1828. 

The  Horticulturist,  a  Monthly  Journal  of  Horticulture  &c.. 
Published  by  Luther  Tucker,  and  edited  by  A.  J.  Downing, 
from  1846  to  1852,  and  continued  to  the  present  time.  By 
R.  Pearsall  Smith,  publisher,  and  J.  Jay  Smith,  editor. 

The  Magazine  of  Horticulture,  Botany,  and  Rural  Affairs. 
Conducted  by  C.  M.  Hovey.  Boston,  8vo.  monthly  nos., 
1834  to  the  present  time. 

The  New  American  Orchardist.  By  William  Kenrick. 
Boston,  1844. 

The  New  England  Fruit  Book.  By  R.  Manning,  2d  ed. 
enlarged.     By  John  M.  Ives,  Salem,  1844. 

The  Pomological  Manual  By  William  R.  Prince.  New 
York,  1831,  2  vols. 

Transactions  of  the  Massachusetts  Horticultural  Society.  1842 
to  the  present  time. 

Transactions  of  the  Neio  York  State  Agricultural  Society. 
1842  to  the  present  time. 


INTEODUGTION. 


Horticulture  was  the  primeval  occupation  of  man.  The 
great  Creator  himself  exemplified  and  honored  the  noble 
employment  in  planting  the  first  garden  that  cheered  the 
earth ;  and  recognized  the  calling  as  divinely  appointed,  in 
"  putting  man  in  the  garden  to  keep,  and  to  dress  it."  But 
the  delightful  bowers  of  Eden,  clad  in  verdant  beauty, 
blooming  with  lovely  flowers  and  redolent  of  perlume,  were 
incomplete  without  their  luscious  fruits.  Although  there 
"the  Lord  God  made  to  grow  every  tree  that  was  pleasant 
to  the  sight,"  His  plans  were  not  perfected  until  those  "  good 
for  food  "  rendered  His  glorious  and  benevolent  work  com- 
plete. Without  these,  man's  happiness,  even  in  Eden,  would 
not  have  been  perfect.  With  a  single  exception,  our  first 
parents  were  "commanded"  by  the  Almighty,  freely  "to 
eat  the  fruit  of  every  tree  in  the  garden."  As  clearly  indi- 
cated by  the  divine  command,  these  were  intended  to  con- 
stitute the  innocent  and  nutritious  diet  of  man  in  his  state 
of  sinless  purity  before  the  fall.  The  flaming  sword  that 
so  strictly  guarded  the  tree  of  life,  left  the  pleasant  fruits 
accessible  to  all,  as  a  significant  pledge  of  His  kindness  and 
love,  which  ought  never  to  be  thoughtlessly  overlooked,  or 
lightly  esteemed. 

Horticulture  is  an  employment  that  commends  itself  to 
every  class  in  the  community.  To  the  man  of  wealth,  and 
those  in  the  common  walks  of  life— to  individuals  of  the 
highest  intelligence  and  those  of  more  humble  capacity — 
to  the  young  and  the  more  advanced  in  years,  it  is  equally 
and  pleasingly  adapted.     It  is  a  most  healthy,  delightful  and 

Library 
jSf.  estate  College 


14  INTRODUCTION. 

interesting  employment.  While  affording  agreeable  and 
profitable  exercise  for  the  mental  and  physical  powers,  it  is 
equally  conducive  to  the  sustenance,  the  health,  and  the  en- 
joyment of  our  fellow  men. 

The  employment  of  the  fruit  grower  is  one  which  is  of  the 
most  elevating  and  ennobling  character.  He  becomes  delight- 
fully enthusiastic  in  his  avocation.  A  pleasure  unknown  to 
others  takes  possession  of  his  mind.  As  he  watches  pro- 
gressively the  opening  germ,  the  tender  shoot,  the  growing 
stock,  the  spreading  branch,  the  swelling  bud,  the  expanding 
leaf,  the  blushing  flower,  and  the  ripening  fruit,  until  in  all  its 
rich  development  of  golden  or  crimson  tint,  it  blushes  in  the 
sunbeam  ;  his  heart  is  filled  with  pleasing  wonder  and  admi- 
ration, and  his  mind  will  instinctively  revert  to  the  great 
Creator, 

"  And  look  through  nature  up  to  nature's  God." 

He  cannot  be  an  ardent  and  enthusiastic  admirer  of  the 
beautiful  and  the  bounteous  productions  of  nature,  and  not 
be  a  better  man. 

It  is  not  important  that  a  man  should  possess  exten- 
sive grounds  or  multiplied  acres.  It  is  not  requisite  that 
his  soil  should  be  of  a  certain  character,  or  a  particular 
chemical  analysis.  In  a  country  so  extensive  and  diversified 
as  ours,  and  with  a  climate  embracing  every  variety,  from 
the  sunny  south,  to  the  hoary  icebergs  of  the  north,  and 
having  such  an  extensive  and  almost  exhaustless  variety  of 
fruits  at  command,  admitting  of  every  description  of  tem- 
perature, soil  and  culture,  very  few,  comparatively,  need 
excuse  themselves  for  not  improving  their  taste  in  this  in- 
teresting department.  The  occupant  of  the  most  circum- 
scribed garden  plot  may  enjoy  the  luxury  of  growing  his 
own  table  fruits.  Every  inch  of  soil,  of  whatever  quality 
or  strength,  whether  wet  or  dry,  rich  or  poor,  sand  or  muck, 
loam  or  gravel,  may  be  modified,   and  if  necessary,  im- 


INTRODUCTION.  15 

proved,  and  usefully  appropriated  to  the  production  of  some 
variety  of  fruit,  beautiful  to  the  eye  and  delicious  to  the- 
taste.  With  a  knowledge  of  these  facts  it  is  strange  that 
comparatively  so  little  importance  has,  by  the  great  mass 
of  community,  been  attached  to  the  culture  of  fruit,  and  that 
so  large  a  proportion  of  our  citizens  are  still  willing  to  de- 
prive themselves  of  so  much  real  enjoyment  as  this  truly 
ennobling  employment  is  calculated  to  impart. 

But  this  is  not  all,  and  to  many  in  this  gold-loving  and 
wealth- seeking  age,  it  is,  perhaps,  not  the  strongest  argument 
that  can  be  adduced  in  its  favor.  If  we  estimate  the  occu- 
pation by  dollars  and  cents  merely,  it  will  be  found  to  com- 
pare favorably  in  its  results  with  the  most  coveted  ofl&ces 
of  emolument  and  distinction.  Where  the  fruit  grower  in 
this  country  has  assiduously  followed  the  business  as  a  pro- 
fession ;  with  scarcely  an  exception  his  success  has  been  cer- 
tain and  his  remuneration  abundant.  Witness  the  exten- 
sive vineyards  of  Mr.  Longworth  of  Cincinnati,  one  of  the 
most  wealthy  men  in  the  country ;  or  the  noble  and  produc- 
tive peach  orchards  of  New  Jersey  and  Maryland,  yielding 
in  some  cases,  $5,000,  $10,000,  and  even  $15,000  per  annum 
from  a  single  plantation.  We  might  also  refer  to  the  Pel- 
ham  farm  in  Ulster  Co.,  New  York,  whose  distinguished 
proprietor  exports  his  magnificent  crops  of  apples  by  thou- 
sands of  barrels  every  season,  which  in  England  sell  readily 
for  five  to  fifteen  dollars  per  barrel,  yielding  an  abundant 
return  in  sterling  profits  on  their  culture. 

Many  other  instances  of  successful  fruit  culture  might  be 
named,  which,  although  on  a  smaller  scale,  might  be  adduc- 
ed as  proofs  of  its  profits  and  importance.  One  individual  at 
Tarrytown,  N.  Y.,  sells  in  a  single  season  $700  worth  of 
Bartlett  and  Virgalieu  pears,  from  a  single  acre  of  ground ; 
and  instances  are  not  rare  where  the  yield  of  fruit  from  an 
acre  of  well  cultivated  trees,  exceeds  $1000.     The  pears  froni 


16  INTRODUCTION. 

a  single  tree,  (Bartlett)  in  a  garden  in  the  vicinity  of  the  wri- 
ter, only  seven  years  from  the  graft,  and  occupying  but  a 
few  feet  of  ground  yielded  last  season  (1855)  more  than  three 
bushels  of  fine  fruit,  worth  on  the  tree,  about  $4  per  bushel. 
A  single  pear  tree  in  Illinois  is  now  standing,  which  has 
borne  one  hundred  and  eighty-four  bushels  of  fruit  of  a  good 
quality  and  fine  flavor^  in  one  season.  Many  of  the  more  rare 
and  fine  varieties  of  the  pear  readily  command  in  the  Boston 
and  New  York  markets,  $2.00  to  $3.00  per  dozen,  and  the 
supply  is  altogether  inadequate  to  the  demand. 

With  proper  culture  and  strict  attention,  the  fruits  of  our 
soil  would  soon  exceed  in  value  the  gold  that  is  dug  from  it, 
and  in  regard  to  the  real  benefit  conferred  upon  the  millions 
of  our  fellow  men  around  us,  the  former  would  by  far  out- 
weigh the  latter. 

But  we  would  not  appeal  to  the  simple  love  of  gain  in 
any,  as  a  motive  to  engage  in  this  most  laudable  pursuit. 
We  admire  the  disinterested  ambition  and  the  praiseworthy 
zeal  of  many  noble  and  gifted  men,  whose  names  are  worthy 
of  high  and  honorable  distinction.  With  pleasure  we  record 
the  names  of  Buell,  Fessenden,  Hovey,  Kenrick,  Lowell, 
Downing,  Wilder,  Dearborn,  Cole,  Barry,  Manning,  and 
Elliott,  who,  with  many  others,  by  their  assiduous  labors, 
patient  investigations,  and  enthusiastic  zeal,  have  done  so 
much  for  the  advancement  of  horticulture  in  this  country. 
To  such  men,  as  a  community,  we  are  under  obligations  that 
cannot  be  adequately  estimated.  To  those  that  have  been 
called  away  from  their  sphere  of  duty  we  would  accord  all 
honor,  and  inscribe  a  grateful  tribute  to  their  memory  ;  and 
to  those  who  are  still  engaged  in  this  interesting  department, 
we  would  bid  God  speed  in  their  noble  calling,  believing 
that  they  have  a  high  and  happy  destiny  to  fulfil,  in  the 
advancement  of  Pomological  Science,  in  our  prosperous  and 
ra})idly  extending  country. 


HISTORY   OF   THE   PEAll. 


The  Pear  is  indigenous  only  in  Europe  and  Asia,  and 
is  mentioned  by  the  early  writers  as  growing  very  abundant- 
ly in  Syria,  and  other  countries  in  the  East.  Pliny,  the  cel- 
ebrated naturalist,  makes  particular  mention  of  the  Pear, 
and  states,  that  although  the  culture  of  fruits  had  been  car- 
ried to  a  high  degree  of  perfection,  it  was  a  long  time  ere 
a  single  new  variety  had  been  obtained  by  the  skill  of  man. 
It  was  afterwards  introduced  into  France  and  Britain,  and 
at  the  commencement  of  the  sixteenth  century,  more  than 
sixty  varieties  were  described  as  being  produced  in  the  lat- 
ter country,  and  in  1724,  Miller,  a  distinguished  botanist, 
enumerates  eighty  varieties  which  were  at  that  time  culti- 
vated 

During  the  next  half  century  succeeding  the  time  of  Mil- 
ler, but  little  was  done  in  producing  new  varieties  of  the 
Pear,  until  after  a  long  series  of  experiments  by  Van  Mons 
of  Belgium,  and  Doctor  Knight  of  the  London  Horticultural 
Society,  both  of  whom  at  last  were  very  successful  in  ob- 
taining many  new  kinds,  which  were,  and  still  are,  celebrated 
for  their  excellence,  although  more  than  fifty  years  had  been 
previously  occupied  in  experiments  by  Duhamel,  Alfray 
and  others,  without  obtaining  a  single  improved  variety. 


18  HISTORY  OF  THE   PEAR. 

The  Massachusetts  Horticultural  Society  which  was  es- 
tablished in  1829,  has  elicited  a  wonderful  increase  of  inter- 
est in  fruit  culture  in  New  England.  New  and  improved 
varieties  of  the  Pear  have  abundantly  rewarded  the  praise- 
worthy efforts  of  some  of  its  most  active  and  enthusiastic 
members.  Nearly  one  hundred  additions  have  been  made 
to  the  list  of  valuable  Pears  in  this  country,  while  distin- 
guished Pomologists  in  Europe  have  added  largely  to  the 
number,  until  about  nine  hundred  different  varieties  are  now 
cultivated.  The  London  Horticultural  Society  alone,. have 
about  seven  hundred  kinds  in  their  grounds  now  in  cultiva- 
tion, while  both  in  Europe  and  this  country,  new  and  im- 
proved varieties  are  constantly  being  added  to  the  list. 

The  origin  of  the  interest  now  felt  in  the  culture  of  the 
Pear  in  this  country,  is  mainly  to  be  attributed  to  the  few 
enterprising  and  energetic  individuals  who  have  exerted  a 
great  influence  in  this  department.  The  Hon.  John  Lowell, 
Samuel  Perkins,  Thomas  H.  Perkins,  Marshal  P.  Wilder, 
H.  A.  S.  Dearborn,  J.  P.  Kirtland,  the  lamented  A.  J. 
Downing  and  others,  have,  by  originating  new  kinds,  and 
the  importation  and  dissemination  of  valuable  varieties,  con- 
tributed very  essentially  to  the  general  improvement  of  the 
Pear  culture  in  this  country,  while  the  demand  for  the  Trees 
and  Stocks  in  Europe  is  so  great,  that  one  single  nursery, 
that  of  Andre  Leroy,  at  Angers,  France,  devotes  more  than 
two  hundred  acres  to  the  propagation  of  the  Pear  alone,  and 
cannot  now  supply  the  increasing  calls  for  the  quantities  an- 
nually ordered. 

The  Pear  Tree  under  favorable  circumstances  is  remarka- 
ble for  its  longevity.  It  seems  to  retain  a  remarkable  tenaci- 
ty for  life,  even  for  centuries.  M.  Bosc  describes  several 
which  are  more  than  four  hundred  years  old.  The  Stuy  ves- 
ant  Pear  Tree  in  New  York,  and  the  Edicott  Tree  in  Dan- 


HISTORY   OF   THE   PEAR.  19 

vers,  Mass.,  are  known  to  be  over  two  hundred  years  of  age. 
In  Herefordshire,  England,  a  Perry  Pear  Tree  has  produced 
twenty-five  hogsheads  of  Perry  in  a  single  season.  It  re- 
sembles the  Banian  Tree  in  some  respects;  the  pendant 
branches  resting  on  the  earth  and  taking  root,  produce  others, 
which  in  turn  perform  the  same  ofiice.  Fifty  years  ago,  it 
covered  half  an  acre  of  ground,  but  is  now  reduced  consid- 
erably in  size.  Eev.  H.  W.  Beecher  describes  a  remarkable 
Pear  Tree  growing  near  Vincennes,  in  Illinois,  which  meas- 
ures near  the  earth,  ten  feet  in  circumference,  and  its  branch- 
es cover  an  area  of  sixty-nine  feet  in  diameter. 

While  the  Pear  Tree  is  naturally  hardy  and  prolific,  it  is 
subject  to  diseases  which  frequently  prove  disasterous  to  the 
hopes  of  the  amateur  and  others  engaged  in  cultivating  its 
fruit.  These,  however,  by  care  and  skilful  management, 
may  be  in  a  great  measure  overcome,  and  by  close  observa- 
tion, experiment,  and  an  increased  scientific  knowledge  on 
the  part  of  Pomologists,  we  trust  may  be  ere  long  entirely 
removed. 

ITS    PEOPAGATION. 

From  the  Seed. — If  it  is  desired  to  commence  with  the 
seedling,  a  meUow,  rich  soil,  (old  pasture  or  cleared  wood- 
land is  preferable,)  of  a  friable  loamy  nature,  with  a  dry  sub- 
soil, should  be  selected.  The  locahty  should,  if  possible,  be 
an  easterly  or  south  eastern  inclination,  and  sheltered  by  a. 
high  wall,  belt  oi  trees,  or  what  is  better,  a  piece  of  wood- 
land, to  protect  the  young  Stocks  in  a  measure  from  the 
severe  north  and  north-west  winds,  during  the  first  winter. 
The  ground  should  be  made  perfectly  mellow  by  deep 
ploughing  and  subsoiling  to  the  depth  of  twenty  inches,  or 
what  is  more  preferable,  trench  with  the  plough  or  spade  to 
the  depth  of  eighteen  or  twenty  inches,  and  fill  the  trenches 


20  HISTORY   OF  THE   PEAR. 

with  a  compost  of  blacksmith's  cinders,  slacked  lime,  leach- 
ed wood  ashes,  meadow  or  swamp  muck,  well  rotted  barn- 
yard manure,  and  leaf  mold,  in  the  proportion  of  one  part 
each  of  the  former,  to  two  of  the  mold.  These  should  be 
finely  pulverized,  well  incorporated  by  being  thoroughly 
mixed,  and  slightly  covered  with  the  mellow  soil.  In  this 
plant  the  seeds  in  drills,  about  the  first  of  May,  and  the  re- 
sult will  be  a  fine  growth  of  handsome  stocks  fifteen  to  twen- 
ty inches  in  height  the  first  season.  The  trenches  or  drills 
may  be  from  two  and  a  half  to  three  feet  apart,  to  suit  the 
convenience  of  the  planter.  Many  who  have  manured  their 
seedling  pear  plots  with  a  heavy  dressing  of  stable  manure 
alone,  complain  of  the  ravages  of  the  rust  which  has  very 
much  injured  the  stocks.  Special  manures  for  the  pear  seed- 
lings are  congenial  to  the  afl&nities  of  this  tree,  and  almost  any 
compost  which  contains  muck,  the  phosphates,  lime,  wood 
ashes,  &c.,  in  liberal  proportions,  are  favorable  to  the  culture 
of  the  pear.  Mr.  John  Washburn  of  Plymouth,  Mass.,  in  a 
note  to  Col.  Wilder  of  Boston,  Sept.,  1848,  remarks:  "I 
have  a  fine  lot  of  pear  seedlings,  raised  from  twelve  bushels 
of  pear  pomace,  sown  in  rows,  (700  feet  in  all.)  They  were 
manured  with  compost  in  the  following  proportions :  One 
load  muck,  two  loads  stable  manure,  two  barrels  iron  rust, 
one  barrel  bone  dust,  t  wo  barrels  wood  ashes.  The  whole 
was  composted  in  last  September — the  manure  applied  in 
the  fall,  and  the  seed  sown  May  1st.  Other  seeds  sown  on 
the  same  land  without  this  compost,  but  with  stable  manure, 
have  rusted  badly,  and  are  not  one  quarter  the  size  of  the 
first  lot,  which  are  fine,  strong  stocks."  In  all  cases  a  liber- 
al application  of  muck  well  decomposed  with  air  slacked 
lime,  or  a  solution  of  potash,  will  be  found  particularly 
adapted  to  the  successful  cultivation  of  the  pear  stock. 
By  Grafting  or  Budding. — The  Seedling  Stocks  may 


HISTORY   OF  THE   PEAR.  21 

be  grafted  with  the  different  varieties  which  may  be  desired, 
when  they  are  two  years  old.  The  best  time  for  this  is  when 
the  stock  is  about  half  an  inch  in  diameter.  This  may  be 
done  on  the  Seedlings  as  they  stand,  after  being  planted  out 
in  the  nursery  rows  at  the  usual  season  of  grafting,  or  they 
may  be  taken  up  the  fall  previous,  and  "  heeled  in"  as  it  is 
technically  termed,  by  being  laid  down  at  an  angle  of  forty- 
five  degrees,  either  in  the  cellar  or  root  house,  and  covered 
with  earth  until  late  in  the  winter  or  early  spring.  They 
may  then  be  grafted  with  scions  (cut  when  no  frost  was  in 
the  wood,)  near  the  crown  of  the  root  or  just  above  the  line 
of  the  surface  of  the  earth,  as  they  stood  in  the  seed  bed. 
This  is  generally  performed  by  the  whip  or  tongue  method  as 
described  in  the  chapter  on  grafting.  The  young  trees  may 
then  be  carefully  packed  in  sand  which  should  entirely  sur- 
round and  cover  them  above  the  union  of  the  graft,  and  kept 
at  a  low  temperature,  (but  above  the  fi:-eezing  point,)  untU 
the  season  for  planting  out. 

For  budding,  should  this  method  be  preferred,  the  month 
of  August  is  generally  selected.  The  bud  should  be  inserted 
four  or  five  inches  above  the  surface  of  the  ground,  after  the 
method  recommended  in  our  remarks  on  budding. 


GRAFTING. 


The  advantages  and  importance  of  grafting  are  obvious. 
It  was  one  of  the  most  interesting  and  important  discov- 
eries ever  made  in  relation  to  the  production  of  excellent 
varieties  of  fruit.  By  this  process  the  most  valuable  and 
scarce  kinds  may  be  multiplied  and  increased ;  a  hardy  and 
vigorous  habit  may  be  imparted  to  more  tender  varieties  by 
being  grafted  on  hardy  stocks ;  seedling  trees  may  be  early 
brought  into  bearing ;  the  most  worthless  and  undesirable 
kinds  of  fruit  may  be  changed  to  those  which  are  rare  and 
valuable  sorts ;  trees  may  be  rendered  dwarf  in  their  habit 
by  grafting  on  stocks  of  slower  growth ;  together  with  other 
advantages  too  apparent  to  require  even  a  passing  remark. 

To  effect  this,  however,  various  methods  are  employed 
according  to  the  fancy  of  the  skill  of  the  operator.  The 
most  common  in  use  among  pomologists  are  denominated 
cleft  grafting,  splice  grafting,  side  grafting,  whip  or  tongue 
grafting,  saddle  grafting,  croivn  grafting,  and  root  grafting. 

Cleft  Grafting. — Until  a  few  years  past  this  mode  was 
generally  followed.  It  is  a  simple  and  easy,  but  somewhat 
clumsy  method,  having,  however,  some  advantages  over  the 
others.  The  scion  is  more  firmly  secured  in  its  place,  and 
forms  a  stronger  union  with  the  stock,  during  the  first  sta- 
ges of  its  growth. 

The  operation  requires  a  sharp  saw  of  convenient  size,  with 
fine  teeth,  moderately  set ;  a  grafting  knife  having  a  wedge 


•  24  GRAFTING. 

attached  to  the  handle,  a  sharp  paring  or  pruning  knife  to 
smooth  the  end  of  the  stock,  a  small  mallet,  and  a  supply  of 
grafting  cement  or  clay.  First  saw  off  the  stock  wherever 
it  is  desi2;ned  to  insert  the  scion :  smooth  the  end  with  the 
paring  knife ;  then  with  the  grafting  knife  split  the  stock 
carefully  downward  about  two  inches  ;  gently  open  the  cleft 
with  the  wedge,  and  having  previously  prepared  the  scion 
by  smoothly  tapering  about  one  and  a  half  inches  of  its  low- 
er end  to  a  slender  wedge  like  form,  a  little  thicker  on  the 
edge  to  be  placed  on  the  outside  of  the  stock,  insert  the  same 
within  the  opening  produced  by  the  wedge,  and  carefully 
adjust  it  so  that  the  line  of  junction  between  the  bark  and 
wood,  or  the  inside  of  the  hark  on  both  scion  and  stock  shall 
exactly  correspond.  The  wedge  may  then  be  removed,  and 
the  grafting  process  is  completed.  The  scion  should  contain 
at  least  two  good  buds,  and  so  cut,  that  when  inserted,  the 
lower  one  shall  be  just  below  the  top  of  the  stock,  on  the 
outside  edge  of  the  graft.  Nothing  remains  but  to  apply 
the  cement  or  clay,  so  that  the  entire  end  of  the  stock  and 
joints  of  the  adjustment  of  the  scion  shall  be  entirely  covered, 
to  exclude  effectually  the  air  and  moisture.  If  cement  is 
used,  it  may  be  done  by  applying  it  in  a  warm  semi-fluid 
state,  or,  after  working  it  in  the  hand,  press  it  with  the  fingers 
upon  the  end  of  the  stock  and  over  the  joints  of  the  graft. 
If  clay  is  preferred,  it  should  be  formed  into  a  ball,  which 
should  entirely  surround  the  stock  and  lower  parts  of  the 
graft,  in  which  case  the  lower  bud  on  the  scion  should  be  left 
a  little  above  the  top  of  the  stock  to  avoid  being  covered  with 
the  clay.  For  a  small  stock  one  good  scion  is  sufficient.  When 
it  is  an  inch  or  more  in  diameter,  two  are  frequently  inserted, 
one  of  which  may  afterwards  be  removed  if  necessary. 

Splice  Grafting. — When  the  stock  and  scion  are  the 
same  or  near  the  same  size,  this  method  is  often  very  suc- 


liibrary 
^.  C,  State  Collei^© 


GRAFTINr,,  25  , 

cessrul.  First,  with  a  slanting  stroke  of  the  knife  upward, 
cut  off  the  top  of  the  stock  where  the  graft  is  to  be  attached 
with  a  slope  about  one  and  a  half  inches  long.  Next  cut 
the  scion  with  a  smooth  downward  stroke  with  the  same 
slope  as  the  stock.  This  done  the  two  will  fit  each  other 
and  a  very  neat  and  perfect  joint  be  formed  between  them. 
Should  one  differ  from  the  other  in  size,  one  side  of  each 
should  perfectly  match  the  other,  or  both  make  an  even  sur- 
face on  one  side  of  the  stock.  Bass  matting,  with  cement,  or 
what  is  better,  composition  cloth,  hereafter  described,  may 
then  be  neatly  and  closely  wound  around,  the  joint  and  the 
work  is  finished. 

Side  Grafting. — This,  in  some  respects,  resembles  bud- 
ding. First,  cut  a  T  in  the  bark  of  the  stock  where  you  de- 
sire to  introduce  the  graft.  Immediately  above  this,  cut  the 
bark  in  a  slanting  direction  downwards  from  the  surface  to 
the  wood,  at  angle  of  about  fifteen  degrees  with  the  stock, 
and  remove  the  portion  of  bark  between  this  cut  and  the  top 
of  the  T,  Prepare  the  scion  by  sloping  the  lower  end  of  one 
side,  about  an  inch  and  a  half  in  length,  entirely  through,  as 
in  splice  grafting,  and  sharpen  the  extreme  point  on  the  back 
side  of  the  slope  a  very  little,  that  it  may  slide  under  the  bark 
of  the  stock  more  readily  without  disturbing  the  bark  of  the 
scion  ;  then  carefully  raise  the  bark  each  side  of  the  perpen- 
dicular cut  in  the  stock,  and  gently  press  down  the  scion  in- 
to its  place  underneath  it.  Hold  the  scion  in  its  place  by 
pressing  the  thumb  firmly  upon  it,  and  bend  the  top  a  little 
outward,  then  bind  it  to  the  stock  with  tape  or  bass  matting, 
and  apply  the  composition.  In  this  way  new  branches  may 
be  produced  without  cutting  off  the  stock  above. 

Whip  or  Tongue  Grafting. — This  resembles  splice 
grafting  with  simply  a  tongue  added  to  secure  more  firmly 
together  the  scion  and  stock.     Although  technically  termed 


26  GRAFTING. 

t07igue  grafting  it  is  in  reality  the  strongest  metliod  of  splice 
grafting.  The  slock  and  scion  should  be  as  nearly  of  a  size 
as  possible,  and  both  cut  with  a  similar  slope,  one  upward 
and  the  other  downward,  each  being  about  one  and  a  half 
inches  long,  as  in  the  former  method.  The  tongue  is  formed 
by  simply  cutting  downward  in  the  stock  with  a  slight  press- 
ure of  the  knife,  and  upward  in  the  scion,  gently  pressing 
the  wood  outward  from  each  cut,  and  forming  a  tongue  and 
notch  in  each.  These  being  made  about  the  middle  of  the 
slope,  and  each  corresponding  with  the  other,  the  stock  and 
scion  being  pressed  together  endwise,  the  tongue  of  one  en- 
ters the  notch  made  by  the  cut  in  the  other,  and  rery  simply 
and  effectually  unites  the  two.  If  the  size  of  the  scion  does 
not  exactly  correspond  with  that  of  the  stock,  it  should 
be  made  to  form  an  even  surface  on  one  side,  the  bark  on 
the  scion  perfectly  fitting  to  that  on  the  stock.  The  usual 
band  of  bass  matting  is  then  bound  around  the  parts,  and 
the  composition  applied  to  cover  the  joints.  Seedling  stocks 
are  generally  grafted  by  this  method. 

Saddle  Grafting. — This  mode  differs  from  the  others 
by  making  the  stock  a  perfect  wedge,  tapering  each  side  up- 
ward to  the  centre,  with  a  smooth  easy  slope.  The  scion  is 
then  fitted  to  it  by  being  divided  in  the  middle,  and  each 
side  of  the  split  tapered  to  a  thin  flat  point.  The  portion  of 
the  scion  so  removed  is  made  to  fit  the  wedge  shape  of  the 
stock,  forming  a  complete  saddle  for  the  same.  This,  if  not 
the  exact  size  of  the  stock,  should  form  an  even  joint  on  one 
edge  of  it.  The  bands  and  composition  are  applied  as  usual. 
This  method  is  but  little  practiced  unless  on  stone  fruit. 

Crown  Grafting.— This  mode  of  uniting  the  scion  with 
the  stock  is  the  most  simple  and  expeditious  of  any  in  use. 
It  consists  in  removing  the  branches  or  entire  top  of  a  tree, 
by  sawing  them  smoothly  off  where  the  scions  arc  to  be  in- 


GRAFTING  27 

serteJ.  Cuttings  are  made  from  the  top  downward,  in  the 
bark  around  the  stock,  in  as  many  places  as  may  be  desired, 
according  to  its  size.  The  scions  are  prepared  precisely  as 
for  side  grafting.  They  are  then  slipped  underneath  the  bark 
of  the  stock,  which  has  been  previously  raised  for  that  pur- 
pose, and  the  whole  end  of  the  stock  and  joints  of  the  sciona 
covered  with  the  composition,  and  bound  aroand  with  mat- 
ting or  grafting  cloth.  This  is  the  most  usual  practice  for 
all  standard  trees  of  a  large  growth,  particularly  those  too 
large  for  cleft  grafting. 

Root  Grafting. — This  is  performed  on  the  roots,  which 
are  divided  or  cut  in  parts  of  about  four  or  five  inches  in 
length.  For  large  roots,  cleft  grafting  is  generally  practic- 
ed ;  for  the  smaller  roots,  splice  grafting  is  better.  Apply 
the  composition  in  the  same  manner  as  for  the  branches. 
This  mode  of  grafting  should  be  performed  late  in  the  win- 
ter or  early  in  spring,  and  the  stocks  set  in  boxes  of  earth, 
out  of  the  way  of  frost  until  the  time  of  planting. 

Cutting  and  Saving  Scions.  The  best  time  to  cut 
scions  is  a  few  weeks  before  setting,  but  it  may  be  done 
any  time  between  the  fall  of  the  leaf  and  the  time  of  grafting, 
when  they  are  not  frozen.  They  should  be  selected  from 
the  most  vigorous  and  healthy  shoots  of  the  growth  of  the 
previous  year,  and  if  cut  during  the  fall,  they  should  be  plac- 
ed in  layers,'  either  in  mellow,  sandy  loam,  or  clear  sand, 
about  six  inches  deep  in  a  dry  cellar,  root  house,  or  some 
place  in  the  garden  where  water  will  not  settle.  Scions 
kept  in  this  manner  almost  invariably  come  out  very  fresh 
and  plump  in  the  spring.  Should  it  be  preferred,  the  scion 
when  cut  in  the  fall,  may  be  packed  in  moss,  a  little  moist, 
in  tight  boxes,  or  closely  packed  in  damp  sawdust,  and  kept 
in  a  cool  cellar  until  wanted.  Too  much  moisture  should 
be  avoided,  it  being  injurious  to  the  scions.     Should  they  be 


28  GKAFllNG. 

Ibund  too  dry,  tliey  may  generally  be  restored  hy  beir/g 
wrapped  in  moss  and  bnried  in  the  earth,  or  in  moist  sand, 
from  ten  days  to  two  or  three  weeks,  according  to  the  de- 
gree of  moisture  which  is  necessary  to  restore  the  young 
wood  to  its  original  condition. 

■  Eegkafting  or  Double  Working. — This  is  very  ad- 
vantageously employed  in  cases  where  it  is  desirable  to 
dwarf  a  variety  that  will  not  unite  well  with  the  Quince 
stock,  or  when  the  fruit  would  be  deteriorated  by  so  doing. 
In  such  instances  the  variety  requires  to  be  double  icorhed. 
This  is  simply  grafting  or  budding  some  strong  growing  kind 
on  the  Quince,  and  using  this  graft  as  a  stock  in  which  to  in- 
sert the  variety  desired.  By  this  means  we  may  possess 
many  varieties  in  the  dwarf  form,  that  could  not  otherwise 
be  obtained  but  by  the  old  method.  Mr.  Barry  says,  "  By 
this  means  we  have  fruited  the  Dix  in  two  years,  when  oth- 
erwise it  would  have  taken  not  less  than  seven."  Certain  it 
is,  that  great  improvements  in  the  form  and  vigor  of  the  tree, 
and  the  quality  of  the  fruit,  may  be  made  by  by  double  work- 
ing. As  a  general  rule,  the  Dutchess  d'Angouleme  on  the 
Quince,  is  an  excellent  stock  on  which  to  regraft  the  more 
feeble  varieties. 

Composition  or  Cement  for  Grafting.— Any  compo- 
sition or  cement  that  will  effectually  exclude  the  air  and  wet 
is  suitable  for  this  purpose.  Three  parts  rosin^  two  of  bees- 
wax, and  two  of  good  beef  tallow,  or  two  of  rosin,  one  of 
bees- wax,  and  one  of  tallow,  will  make  a  very  good  cement ; 
als:),  three  parts  rosin,  three  of  bees- wax,  and  two  of  tallow, 
is  recommended  by  Mr.  Downing.  The  proportions  may  be 
varied  somewhat,  but  either  of  the  above  are  very  good  for 
the  purpose.  The  most  convenient  way  of  using  it,  if  ap- 
plied without  melting,  is  to  keep  it  in  warm  water  in  cool 
weather,  and  cold  water  in  warm  weather.     In  working  it 


GRAFTING,  29 

with  the  hand  a  Httle  grease  should  be  used  to  prevent  its 
sticking.  Care  should  be  taken  to  cover  all  the  newly  cut 
wood,  and  every  joint  made  by  uniting  the  scion  with  the 
stock,  completely  excluding  air  and  moisture. 

Grafting  Clay. — This  is  but  little  used,  as  the  composi- 
tion above  described  is  better  and  more  neat  in  its  applica- 
tion, and  costs  but  little.  Two-thirds  clay,  and  one-third 
horse  or  cow  dung,  mixed  with  a  little  hair,  well  incorpora- 
ted together,  is  a  good  preparation  for  excluding  the  air  and 
moisture,  from  newly  grafted  wood.  Its  consistency  should 
be  such  that  it  can  be  easily  applied  and  moulded  into  shape 
with  the  hand. 

Grafting  Cloths  or  Bandages. — These  are  easily  pre- 
pared. Take  any  old  cotton  calico,  or  cloth,  and  completely 
saturate  it  with  the  melted  composition  (befoie  described,) 
and  roll  it  up  loosely  for  use.  When  it  is  wanted  for  graft- 
ing purposes,  unroll  and  tear  it  into  strips  of  any  desired 
length  or  width,  according  to  the  size  of  the  stock  which  is 
to  receive  the  graft.  Two  or  three  turns  of  one  of  these 
strips  around  the  grafted  stock,  will  be  all  that  is  required 
to  secure  the  scions  in  their  places,  and  generally  will  be  en- 
tirely successful  in  the  exclusion  of  both  air  and  moisture 
from  the  graft.  These  bandages  are  very  useful  in  the  vari- 
ous kinds  of  grafting^  as  they  soon  become  tender  and  allow 
the  swelling  of  the  graft  and  stock  without  injury. 


BUDDING, 


Budding  is  only  another  method  of  grafting.  It  is  the 
usual  method  of  propogation  in  nurseries,  and  generally  per- 
formed on  young  trees  from  one  to  three  years  old,  and  con- 
sists in  taking  a  lud  simply,  of  the  variety  desired,  and  trans- 
fering  it  to  another  stock  of  a  different  variety.  The  proper 
time  for  this  operation  is  during  the  growing  season  of  the 
tree.  For  the  Pear  the  month  of  August  is  probably  the 
best. 

In  all  cases  of  budding,  two  conditions  are  necessary  to 
the  success  of  the  operation,  viz :  The  sap  must  flow  freely, 
and  the  bark  readily  separate  from  the  stock  to  be  budded, 
and  the  buds  to  be  inserted  perfectly  developed.  The  for- 
mer is  always  easily  known,  and  the  latter  may  be  deter- 
mined by  the  formation  of  the  terminal  bud  on  the  shoot  from 
which  the  buds  to  be  inserted  are  taken.  If  the  former  is 
complete  and  fully  developed,  there  may  be  no  doubt  of  the 
vigor  of  the  latter. 

The  implements  required  for  budding  are  few  and  simple. 
A  pruning  knife  to  remove  any  branches  that  might  happen 
to  be  in  way  of  the  operation,  and  a  budding  knife  with  a 
fine,  keen  edge,  to  remove  and  prepare  the  buds,  and  make 
the  rerpiired  incisions,  and  the  bands  for  tying  in  the  buds. 


32  BUDDixa. 

Mode  of  Operation. — Having  the  stocks,  buds  and  im- 
plements ready,  the  operation  is  veiy  simple  and  easy.  The 
process  is  so  clearly  and  intelligibly  described  b}'  Mr.  Barry, 
in  his  excellent  book,  "  The  Fruit  Qarden^''  that  fe^v  need 
fail  of  success.     It  is  as  follows  : 

"The  shoot  to  bud  from  is  taken  in  one  hand,  and  the  bud- 
ding knife  in  the  other,  the  lower  part  of  the  edge  of  the 
knife  is  placed  on  the  shoot  half  an  inch  above  the  bud  to  be 
removed,  the  thumb  of  the  knife-hand  rests  on  the  shoot  be- 
low the  bud,  a  drawing  cut  is  then  made,  parallel  with  the 
shoot,  removing  the  bud  and  the  bark  to  which  it  is  attach- 
ed, half  an  inch  above,  and  three-quarters  below  it.  This  is 
the  usual  length,  but  it  may  in  many  cases  be  shorter.  The 
cut  is  made  just  deep  enough  to  be  below  the  bark,  a  small 
portion  of  the  wood  is  always  taken  off"  with  it,  and  if  this 
adheres  firmly  it  should  be  allowed  to  remain ;  if  it  parts 
freely,  it  should  be  taken  out,  but  in  doing  so  the  root  of  the 
bud  must  be  carefully  preserved,  for  if  it  comes  out  with  the 
wood,  the  bud  is  useless.  The  root  of  the  bud,  as  it  is  term- 
ed, is  a  small  portion  of  wood  in  the  hollow  part  of  the  in . 
side  of  the  bud.  A  smooth  place  on  the  stock,  clear  of  branch- 
es, is  then  chosen,  where  two  incisions  are  made  to  the 
depth  of  the  bark,  one  across  the  end  of  the  other,  so  as  to 
form  a  T,  the  bark  on  the  two  edges  of  the  perpendicular  cut 
is  raised  with  the  smooth  ivory  handle  of  the  budding  knife, 
and  the  bud  is  inserted  between  them ;  the  upper  end  of  the 
bark  attached  to  the  bud  is  cut  square,  to  fit  to  the  horizon- 
tal cut  on  the  stock,  the  basa  string  is  then  wound  around 
tightly,  commencing  at  the  bottom,  and  covering  every  part 
of  the  incision,  leaving  the  bud  itself,  and  the  leaf-stalk,  un- 
covered, the  string  is  fastened  above  the  horizontal  cut,  and 
the  work  is  done.  The  success  of  the  operation,  as  far  as  its 
execution  is  concerned,   depends,  in  a  great  measure,  on 


BITDDING.  33 

smooth  cuts,  an  exact  Jit  of  the  bud  to  tJie  incision  made  for 
it,  secure,  close  tying,  that  will  completely  exclude  air  and 
rain  water,  and  the  quick  performance  of  the  whole. 

Where  only  a  few  buds  are  to  be  set,  a  cool,  moist  day  or 
evening  should  be  selected,  as  they  will  be  more  certain  to 
succeed  than  if  inserted  during  the  middle  of  a  hot,  dry  day. 

The  chief  difficulty  experienced  by  beginners  in  budding, 
is  the  proper  removal  of  the  bud.  When  it  happens  that 
the  knife  passes  exactly  between  the  bark  and  wood,  the 
bud  cannot  fail  to  be  good ;  but  this  rarely  happens — more 
or  less  wood  is  attached,  and  the  removal  of  this  is  the  nice 
point.  Where  the  buds  are  fiat,  the  difficulty  is  less  than 
when  they  have  large,  prominent  shoulders,  as  the  plum  and 
pear  have,  in  many  cases.  AVhen  all  the  wood  is  taken  out 
of  these,  a  cavity  remains  which,  does  not  come  in  contact 
with  the  wood  on  which  the  bud  is  placed,  and  therefore, 
although  the  bark  unites  well,  the  bud  will  not  grow.  Some- 
times, these  are  separated  by  making  an  incision  through 
the  bark ;  then  lift  the  edge  of  the  bark  attached  to  the 
bud  with  the  knife,  and  push  it  off  with  the  fingers.  A 
safer  way  still  is  to  cut  around  the  bud,  and  draw  a  strong 
silk  thread  between  the  bark  and  wood,  thus  removing  the 
bud  in  perfection. 

Bands  for  Tying. — These  are  obtained  from  old  furni- 
ture matting,  cut  up  into  a  suitable  length.  Prepared  bass 
wood  bark  may  be  obtained  at  the  Agricultural  stores ;  cot. 
ton  wicking,  coarse  woolen  yarn,  &c.,  are  frequently  used. 
India  rubber  bands  cut  from  thin  sheets  of  this  material  are 
also  sometimes  applied.  The  common  bass  matting  how- 
ever, well  softened  by  wetting,  is  cheap,  convenient,  and 
well  adapted  to  the  purpose. 

Cutting  the  Buds. — The  young  shoots  in  the  requisite 


54  BUDDING. 

condition  are  cut  from  the  tree,  the  leaves  removed,  leaving 
a  part  of  the  leaf-stalk  on  the  shoot  to  hold  the  buds  by. 
The  small  undeveloped  buds  near  the  base  of  the  shoot 
should  not  be  used.  All  the  others  may  be  removed  and  in- 
serted as  above  described. 

Preserving  the  Buds. — Should  it  be  necessary  to  pre- 
serve the  buds  for  future  use,  the  leaves  should  be  removed 
immediately  after  the  shoots  are  cut,  and  the  shoots  packed 
in  slightly  dampened  sawdust,  and  placed  in  a  cool  cellar. 
In  this  way  they  may  be  kept  several  days. 


TRANSPLANTING, 


The  operation  of  transplanting  is  one  of  mucli  impor- 
tance, as  on  the  manner  in  which  the  tree  is  set,  depends  in 
a  great  measure  its  thriftiness  and  ultimate  fruitfulness.  If 
the  trees  to  be  set  are  small,  and  it  is  desired  to  plant  them 
in  nursery  rows,  all  that  is  required  is  to  have  the  soil  well 
prepared,  and  to  trench  in  straight  rows,  at  such  distances 
as  may  be  desired.  The  trenches  should  be  thrown  out  of 
a  sufficient  width  to  allow  ample  room  for  the  roots,  and 
about  fifteen  to  eighteen  inches  deep.  This  will  allow  a 
little  of  the  best  pulverized  soil  to  be  placed  in  the  bottom 
of  the  trench.  Cut  off  the  tap  roots  from  the  trees,  and 
carefully  remove  all  broken  or  injured  roots,  by  cutting 
them  off  smoothly  just  back  of  the  broken  or  injured  part 
A  little  top  pruning  should  accompany  the  transplanting  ;  or 
what  is  deemed  by  many  equivalent  thereunto,  a  portion  of 
the  buds  may  be  removed  from  the  branches  to  restore  the 
equilibrium  of  power  between  the  roots  and  the  top. 

The  tree  should  be  carefully  placed  in  the  trench,  at  the 
same  depth  as  in  the  nursery  ground  from  which  it  was 


86  TKAN'SPLANTIX(i. 

taken,  the  roots  spread  out  horizontally,  and  as  nearly  in 
their  natural  position  as  possible.  Give  them  a  free  drench- 
ing from  your  watering  pot,  and  immediately  fill  the  trench 
with  well  pulverized  soil,  taking  care  to  work  it  in  thorough- 
ly amongst  the  roots  of  the  tree  as  the  trench  is  being  filled. 

The  roc>ts  being  wet,  will  cause  an  immediate  adhesion  of 
the  soil  to  their  surface,  and  the  simple  pressure  of  the  foot 
around  each  tree  will  complete  the  process.  Unless  the 
season  of  planting  should  be  unusually  dry,  the  young 
trees  will  require  no  watering  ;  but  a  thorough  mulching 
of  coarse  straw  or  litter  around  each  row  of  trees  will  be 
exceedingly  beneficial,  by  keeping  the  earth  moist,  and  the 
temperature  even. 

Trees  of  Medium  Size. — Much  has  been  said  in  regard 
to  the  removal  and  transplanting  of  trees  for  the  garden 
and  orchard,  but  the  plain  and  practical  instructions  on  this 
point  contained  in  Mr.  Jaques'  modest  little  "  Treatise,"  so 
nearly  accord  with  my  own  views  and  experience,  that  I 
have  no  hesitation  in  recommending  them  to  others. 

1.  Preparation  for  Setting. — "Dig  a  hole,  (avoiding 
the  sites  of  old  trees,)  five  to  seven  feet  in  diameter,  and 
fifteen  to  twenty  inches  deep,  placing  the  sods,  if  in  sward- 
land,  in  one  heap,  ihe  soil  in  another,  and  the  subsoil  in  a 
third.  The  diameter  of  the  hole  ought  to  be,  at  least,  three 
times  that  of  the  clump  of  the  tree's  roots.  Holes  of  this 
size,  and  in  deep,  rich  land,  even  smaller  ones  will  answer; 
but  if  the  planter  has  patience  to  dig  still  wider,  and  to  any 
depth  less  than  three  feet,  he  will  find  himself  amply  repaid, 
in  the  better  growth  and  health  of  his  trees.  If  holes  are 
dug  over  twenty  inches  deep,  they  may  be  filled  up  to  that 
depth  with  cobble  stones,  old  bones,  or  even  gravel.  The 
rest  of  the  hole  should  be  filled  with  a  mixture  of  the  soil. 


TRANSPLANTING.  ^7 

subsoil,  and  rich  black  loam,  or  well  rotted  compost  manure, 
to  the  height  where  it  is  proper  to  place  the  tree.  With  the 
hand  or  spade,  shape  the  soil  for  the  roots  into  the  form  of 
a  little  cone,  on  which  to  set  the  hollow  in  the  center  of  the 
clump  of  roots.  If  this  is  done  some  weeks,  or  even  months, 
before  setting  the  tree,  it  will  be  all  the  better." 

2.  Preparing  and  Placing  the  Tree. — "  If  the 
ground  is  dry,  or  if  the  roots  have  been  much  exposed  to 
the  air  since  the  tree  was  taken  up,  soak  the  roots  and  the 
lower  part  of  the  trunk  in  water,  twelve  or  twenty-four 
hours.  Cut  off  all  bruises  and  broken  ends  of  roots  smooth- 
ly with  a  knife,  and  shorten-in  the  longest,  so  that  the  clump 
of  roots  may  have  a  somewhat  circular  form.  In  cutting  a 
root,  always  enter  the  knife  on  the  under  side,  and  bring 
it  out  with  a  slope  to  the  upper  side,  so  that  the  fibres  which 
may  shoot  out  from  the  edge^  of  the  cut,  shall  strike  down- 
ward into  the  ground,  instead  of  upward,  as  they  would 
were  the  cut  made  as  it  commonly  is.  If  the  tree  is  quite 
large,  and  a  considerable  quantitj'  of  its  roots  has  been  lost 
in  removing  it,  its  branches  must  be  shortened  back,  or  the 
alternate  buds  thinned  sufficiently  to  restore  the  balance  of 
power  between  the  parts  below  and  those  above  the  ground, 
for  reasons  already  explained.  This  being  done,  set  the 
tree  and  gently  press  it  down  upon  the  place  designed  for  it. 
As  there  will  be  a  tendency  for  the  tree  to  settle  down  in  its 
new  location,  the  planter  should  aim  to  have  it  stand  higher, 
rather  than  lower  than  'it  stood  previously  to  being  moved, 
remembering  that  nothing  is  more  fatal  to  the  growth  of  a 
tree,  than  to  bury  its  roots  unnaturally  deep  in  the  ground. 
Trees  of  medium  and  large  size,  set  upon  a  very  gentle 
elevation  like  a  turtle's  back,  succeed  admirably  ;  and  so,  if 
a  tree  should  by  accident  be  set  rather  to  high,  the  ground 


S8  TRANSPLANTING. 

can  be  raised  a  little  around  it ;  or,  if  this  be  omitted,  the 
roots  will  easily  strike  downward,  whereas,  the  roots  of  a 
tree  too  deeply  set,  cannot  shoot  upward,  except  in  the  very 
offensive  form  of  suckers." 

3,  Filling  up  around  the  Trees. — "With  good, 
rich  soil,  fill  up  under,  among,  around  and  above  the  roots, 
straightening  them  out  with  the  fingers,  and  placing  them 
in  a  fan-like  and  natural  position, — ^being  very  cautious  not 
to  leave  any,  even  small,  hollow  places  amongst  them.  If 
the  root  is  one  sided,  make  the  most  you  can  of  the  weaker 
part.  At  this  stage  of  the  work,  if  you  have  patience,  it 
is  an  excellent  plan  to  make  a  circular  dam  around  the  edge 
of  the  hole,  and  keep  it  full  of  water,  for  a  half  hour  or 
more.  Next,  put  in  a  little  more  earth,  pressing  it  around 
the  tree  with  the  foot.  After  this,  throw  on  an  inch  or  so 
of  loose  earth,  and  the  work  is  done." 

"  Another  mode  of  filling  up  around  the  trees,  called 
mudding-in^  has  proved  very  successful.  Make  the  circular 
dam  around  the  tree  first,  or,  as  soon  as  it  is  needed,  then 
let  one  person  slowly  sift  the  soil  into  the  hole  upon  the 
roots,  while  another  constantly  pours  in  the  water,  thus 
keeping  the  earth  in  a  thin,  muddy  state.  This  operation 
will  require  considerable  time,  but  its  success  is  perhaps 
more  certain  than  by  any  other  mode." 

"The  best  compost  manure  for  trees,  where  the  soil  is 
poor,  is  a  mixture  of  two  parts  of  muck  or  peat-earth  with 
one  of  barn-yard  manure,  adding,  if  convenient,  a  small 
quantity  of  wood  ashes  or  pulverized  charcoal.  If  these 
have  been  mixed  some  months,  or  even  a  year  or  two  previ- 
ously to  being  used,  the  composition  will  be  all  the  better. 
Never  put  raw  manure  in  contact  with  the  roots." 

4.  After-Treatment.—"  When  the  tree  is  transplant- 


TKANSPLANTING.  30 

cd  in  the  fall  or  winter,  it  is  extremely  advantageous  to- 
place  a  conical  mound,  consisting  of  from  five  to  ten  bushels 
of  soil  and  compost  manure,  closely  around  the  tree,,  to  save 
it  from  being  disturbed  by  the  action  of  the  frost.  This 
mound  should  be  removed  in  the  spring.  It  is  generally 
best  to  put  a  stake  down,  to  which  the  tree  may  be  tied,  for 
the  first  season  after  being  set.  This  ought  to  be  done 
before  filling  up  the  hole,  in  order  not  to  bruise  the  roots. 
Large  cobble  stones  laid  close  to  a  tree,  answer  quite  as  good 
a  purpose." 

A  liberal  mulching  is  very  important  in  the  after-treat- 
ment of  newly  planted  trees.  Each  tree  should  have  three 
or  four  feet  around  its  trunk,  covered  to  the  depth  of  three 
or  four  inches,  with  coarse  litter  from  the  bard-yard.  This 
protects  the  roots  of  tho  tree,  prevents  evaporation  of  mois- 
ture from  the  soil,  and  contributes  to  that  evenness  of 
temperature  most  favorable  for  facilitating  the  growth  of  the 
newly  formed  roots. 

Time  of  Transplanting. — Differences  of  opinion  in 
regard  to  this  subject  prevail  among  our  best  Pomologists ; 
but  as  a  general  rule,  I  prefer  the  spring  for  all  trees  of 
vsmall  or  medium  size.  For  standard  trees,  or  in  removing 
wild  Pear  or  Perry  stocks  for  grafting,  either  early  in  the 
spring  or  fall  will  answer,  although  the  latter  may  be 
preferable,  particularly  in  dry  and  sandy  soils,  always 
remembering  however,  to  transplant  as  soon  as  possihle  after 
the  fall  of  the  leaf. 


DWARFING. 


Many  varieties  of  the  Pear  may  be  conveniently  and 
advantageously  cultivated  as  Dwarfs.  In  France,  this  mode 
of  culture  has  been  very  extensively  adopted,  and  it  has  also 
become  quite  prevalent  in  England.  In  this  country  it  is 
likewise  becoming,  with  experienced  cultivators,  a  favorite 
method,  particularly  for  garden  and  border  culture.  Indeed, 
many  kinds  of  the  Pear  produce  larger  and  finer  specimens 
of  fruit,  when  dwarfed,  and  a  few  of  the  European  varieties 
will  not  succeed  well  in  any  other  way.  This  is  effected 
by  grafting  or  budding  the  Pear  on  the  stock  of  some  tree 
of  slower  growth,  such  as  the  Quince,  the  Mountain  Ash,  or 
even  the  common  White  Thorn.  The  Aiigers  Quince,  how- 
ever, is  the  stock  that  is  almost  universally  used  for  this 
purpose.  The  Pear,  with  the  exception  of  a  few  varieties, 
will  unite  readily  with  it,  and  in  some  instances  succeed  even 
better  than  on  its  own  stock.  On  the  Quince,  the  Pear 
commences  bearing  in  three  or  four  years  from  the  grafting, 
and  will  come  to  maturity  in  from  ten  to  fifteen  years, 
according  to  the  variety.  A  highly  cultivated  Dwarf  Pear 
tree,  of  the  Dutchess  d'  Angouleme,  Louise  Bonne  d'  Jersey, 
Beurre  Diel,  or  Vicar  of  Winkfield  varieties,  will  at  matu- 


42  DWARFING. 

rity  frequently  bear  from  one  to  two  bushels  of  fruit,*  equal 
or  superior  to  the  same  varieties,  grown  on  their  own  stock  ;. 
while  the  small  space  they  occupy,  and  the  beauty  of  the 
tree,  when  trimmed  in  the  pyramidal  form,  is  a  very  impor- 
tant desideratum  to  the  cultivator. 

Dwarfing  by  Eoot  Pruning. — This  is  another  method 
of  dwarfing  which  prevails  extensively  in  England,  and  is 
highly  recommended  by  fruit  growers  in  that  country,  both 
as  the  means  of  giving  the  tree  a  dwarf  habit,  and  inducing 
greater  fruitfulness,  Mr.  G.  Jaques,  in  his  excellent  "Prac- 
tical Treatise  on  the  Management  of  Fruit  Trees,"  thinks, 
from  his  own  experience,  that  it  may  be  equally  adapted  to 
our  soil  and  climate.  Trees  of  one  to  three  inches  in  diame- 
ter, branching  low,  and  of  a  stocky  habit,  are  the  best 
subjects  to  operate  upon.  The  process  of  forming  them, 
says  the  writer,  is  simply  as  follows : 

"  Dig  a  circular  ditch  around  the  tree,  about  one  foot  wide 
and  two  feet  deep.  The  ditch  should  be  somewhere  about 
as  many  feet  from  the  tree,  as  the  latter  is  inches  in  diameter. 
For  rather  large  trees  the  distance  should  be  less  in  propor- 
ticm ;  but  the  judgement  of  a  skillful  operator  will  be  a 
sufficiently  safe  guide  in  all  cases.  In  digging  the  ditch, 
the  roots  should  all  be  cut  off  and  pared  smoothly  with  the 
inner  side  of  the  ditch,  and  the  outer  fragments  of  the  roots 
should  be  removed  as  cleanly  from  the  surrounding  ground 
as  may  be  convenient.  This  done,  fill  the  ditch  with 
generous  rich  soil,  with  which  a  mixture  in  proportion  of  one 
pound  of  potash  and  two  bushels  of  swamp  peat  or  muck, 
has  been  well  intermingled.     Head  in  the  top  of  the  tree 


*In  the  grounds  of  Col.  M.  P.  Wilder,  of  Dorchester,  near  Boston,  is  a 
dwarf  Pear  tree  of  the  Dutchess  de'Angoxdeme  variety,  that  bears  annually, 
about  a  barrel  of  magnificent  fruit. 


DWARFING.  43 

judiciously,  cuttiog  off  from  one-fourth  to  three-fourths  of 
the  growth  of  the  last  year's  scions.  Root  pruned  dwarfs 
will  need  this  treatment  as  often  as  once  in  three  years,  and 
frequently,  under  high  cultivation,  they  will  require  it  once 
in  two  years,  or  even  annually." 

The  season  for  this,  is  any  time  between  the  first  of 
November  and  the  middle  of  April,  excepting  when  the 
ground  is  wet,  freezing,  or  frozen.  This  practice  we  Avould 
recommend  as  being  worthy  of  experiment  and  careful 
observation  by  those  who  take  an  interest  in  the  culture  of 
good  fruit. 

By  working  the  Pear  on  the  common  White  Thorn,  and 
commencing  early  with  the  root  pruning  process  above 
described,  it  may  be  kept  at  a  very  diminutive  size ;  and 
when  in  full  bearing  it  is  quite  a  curiosity.  On  either  the 
Thorn  or  Mountain  Ash,  however,  the  Pear  is  not  a  long 
lived  tree. 

In  all  cases  of  dwarfing,  the  point  of  grafting  should  be 
about  an  inch  below  the  surface  of  the  ground.  This  is 
very  important,  particularly  with  the  Quince  stock,  which 
should  in  all  cases  be  entirely  covei-ed  with  earth ;  without 
which  no  dwarf  can  be  expected  to  succeed  well. 

Dwarf  Pear  trees  require  a  good  degree  of  attention  and 
hi^h  culture.  A  Dwarf  carelessly  set,  and  left  to  take  care 
of  itself,  will  never  succeed  ivell;  but  with  good  and  careful 
culture,  with  some  experience  and  judgement  on  the  part  of 
the  cultivator,  it  is  almost  certain  to  succeed. 

Some  prejudice  has  arisen  in  regard  to  dwarf  Pears,  on 
the  part  of  those  who  have  attempted  their  culture,  and 
who  have  failed  of  success  in  the  attempt.  It  has  also  been 
said  that  the  Pear  on  the  Quince  stock  is  a  tree  of  short 
duration.     These  objections   are,   in  a  great  measure,  the 


44  UWARFINl'r. 

result  of  attempting  to  produce  too  many  varieties  of  the 
dwarf  habit.  A  selection  from  the  varieties  best  adapted  to 
the  Quince  stock,  should  be  the  object  of  the  pomologist, 
rather  than  an  extensive  variety  of  kinds.  The  French  or 
Angers  Quince  stock  should  only  be  used  for  this  purpose. 
Graft  on  this  the  Dutchess  d'Angouleme,  Louise  Bonne  de 
Jersey,  Yicar  of  Winkfield,  Glout  Morceau,  Beurre  Diel, 
Beurre  d'Aremberg,  White  Doyenne,  and  others  of  the 
same  class ;  give  them  a  good  soil,  high  culture,  and  as  good 
attention  as  is  given  to  ordinary  field  crops,  and  there  will 
scarcely  be  any  reason  for  complaint  of  a  failure. 

"  The  Dwarf,"  says  a  writer  in  the  Country  Gentleman,  "is 
emphatically  the  tree  of  the  garden,  where  two  hundred  may 
be  planted  on  a  quarter  of  an  acre,  and  where  no  difficulty 
exists  in  giving  them  the  best  soil  and  treatment." 

For  private  gardens  and  grounds  where  early  returns  are 
desirable,  one  may  begin  to  realize  the  delicious  product  of 
his  own  soil  in  two  or  three  years  from  the  commencement 
of  his  operations,  and  in  variety,  to  any  reasonable  extent 
desired ;  while  in  the  meantime  he  need  not  neglect  the 
culture  of  standards  that  come  more  tardily  into  bearing. 

.  On  the  following  page  is  given  a  very  good  representa- 
tion of  a  well  trained  pyramid  Pear,  tree,  and  the  common 
dwarf,  both  on  the  Quince  stock.  The  former  trained  by 
the  method  described,  of  shortning  back  the  leader,  and 
severe  side  cutting  and  pinching ;  and  the  latter  trained  by 
simple  pruning,  without  any  particular  regard  to  form. 
The  superiority  of  the  pyramidal  form  over  the  dwarf,  both 
in  productivness  and  beauty,  is  at  once  apparent  to  the 
most  common  observer. 


-I 


V 


V 


PRUNING. 


This  is  a  very  important  department  in  Pomological 
science,  and  one  that  has  scarcely  received,  in  this  country, 
that  attention  which  it  demands.  The  purposes  for  which 
pruning  is  designed, 'are  very  important,  and  the  advantages 
derived  from  a  careful  attention  to  this  subject  is  apparent 
to  every  fruit  grower. 

Standards. — The  first  object  in  pruning  is  to  improve 
the  form  and  promote  the  growth  of  the  tree.  For  stand* 
ards,  as  a  general  rule,  the  first  object  should  be  to  secure 
the  desired  height  of  the  stem  or  trunk.  For  orchard 
culture,  that  of  six  feet  is,  perhaps,  the  most  desirable. 
Supposing  the  shoot  to  have  but  one  year's  growth  from  the 
bud  or  graft,  and  to  be  very  strong  and  vigorous,  nothing 
will  be  required  until  it  attains  a  sufficient  length  to  head 
back  to  the  required  heighth.  If  the  leading  shoot  is  feeble, 
and  a  greater  strength  of  stock  is  desirable,  it  should  be  cut 
back  nearly  to  its  base,  the  result  of  which  will  be  a 
stronger  shoot,  which  should  be  trained  as  a  leader,  and 
this  again  headed  back,  until  the  stock  shall  have  attained 
a  sufiicient  thickness  and  height  for  the  formation  of  the 


46  PRUNING. 

lateral  branches.  The  entire  length  of  the  leading  shoot 
will  now  be  about  eight  or  nine  feet.  Then  if  the  desired 
height  of  the  trunk  is  six  feet,  cut  back  the  leader  to  within 
three  or  four  buds  of  that  height,  which  should  be  left  to 
throw  out  the  side  shoots  required  for  the  future  branches. 
Should  laterals  form  themselves  from  the  upright  shoots  of 
the  same  season's  growth,  they  may  be  pinched  back  or 
partialy  checked  during  the  season,  in  order  to  promote  the 
growth  of  the  leader. 

The  primary  branches  being  now  formed,  the  graft  will 
have  assumed  the  form  and  appearance,  in  some  degree,  of 
the  future  tree.  If  the  graft  or  shoot  has  been  cut  back 
freely  two  or  three  times,  the  trunk  will  have  acquired 
strength  and  thickness,  with  a  corresponding  increase  of 
healthy,  fibrous  roots,  insuring  vigor  and  thriftiness  to  the 
young  tree,  and  establishing  a  proper  equilibrium  between 
the  roots  and  branches,  which  will  be  of  very  great  benefit 
to  its  future  growth. 

After  the  branches  forming  the  head  of  the  tree  are  well 
developed,  if  they  are  uniform  in  strength  and  vigor,  they 
will  require  but  little  care  afterwards,  unless  their  habit 
should  be  irregular  or  drooping,  in  which  case  it  will  be 
proper  to  head  them  back,  leaving  about  six  inches  of  the 
previous  year's  growth.  These,  if  the  tree  is  in  a  thrifty 
state,  will  generally  throw  out  new  shoots,  and  form  a  head 
symmetrical  in  shape,  and  vigorous  in  its  growth. 

As  the  heads  from  year  to  year  become  enlarged,  but 
little  care  is  necessary,  any  more  than  to  cut  out  the 
superfluous  wood  and  remove  the  redundant  shoots,  never 
suffering  interfering  or  cross  branches  to  remain  to  disfigure 
the  tree,  or  obstruct  the  free  circulation  of  air  during  its 
growth. 


PRUNING.  47 

Heading  Down. — Old  standard  trees  that  have  ceased 
to  produce  fruit,  or  are  beginning  to  decay,  may  often  be 
renovated  by  this  process.  Mr.  Forsyth,  in  his  "  Treatise  on 
the  Culture  and  Management  of  Fruit  Trees,"  recommends 
the  practice  in  high  terms,  from  his  own  experience.  He 
headed  down  several  old  standard  Pears  that  were  nearly 
destroyed  by  the  canker,  and  the  following  year  they  were 
so  loaded  with  fruit  that  he  was  obliged  to  jDrop  the  branch- 
es. The  fourth  year  after  these  trees  were  headed  down, 
he  gathered  from  one  of  them,  two  thousand  eight  hundred 
and  forty  Pears, — having  far  exceeded  in  fruitfulness  his 
younger  and  more  promising  trees. 

This  is  a  simple  operation — merely  cutting  back  the  head 
as  far  as  the  place  where  the  new  shoots  or  branches  are 
desired,  thus  causing  the  sap  of  the  tree  to  flow  with  greater 
force  into  the  remaining  buds,  forming  new  and  vigorous 
shoots,  which  soon  creates  a  more  energetic  and  healthy 
action  of  the  nourishing  fluids  in  the  tree,  and  induces 
luxuriance  and  fruitfulness. 

All  heavy  pruning  should  be  done  in  the  autumn,  after 
the  fall  of  the  leaf,  or  during  the  pleasant  days  in  winter ; 
moderate  pruning,  during  the  months  of  July,  August  and 
September,  and  light  pruning,  only  requiring  the  removal 
of  small  or  dead  branches,  at  any  season  most  convenient 
to  the  cultivator. 

Pyramids  ok  Dwarfs. — The  Pear  on  the  Quince  stock, 
should,  as  near  as  possible,  be  pruned  to  a  pyramidal  or 
conical  form.  Thus  cultivated,  all  the  branches  of  the  tree, 
from  the  surface  of  the  ground  to  the  top,  will  retain  their 
vigor  and  fruitfulness,  equally  benefited  by  the  atmosphere, 
rains  and  sun,    and    under    proper    cultivation,   produce 


48  PKUIS'ING. 

abundant  crops  of  fine  fruit.  It  is  a  favorite  and  excellent 
method  of  cultivation,  and  one  that  should  be  generally- 
adopted. 

Mr.  Thomas  Rivers,  one  of  the  most  successful  pyramidal 
Pear  tree  growers  in  England,  gives  the  following  excellent 
instructions  in  pruning  trees  in  this  form.  "  If  the  cultiva- 
tor wishes  to  obtain  pyramid  trees  fine  and  regular  in 
form,  he  should  first  select  plants  that  are  but  one  year  old 
from  the  graft  or  bud.  These  will  be  well  supplied,  with 
good  buds  down  to  the  junction  of  the  graft  with  the  stock." 

*'  The  first  spring,  a  tree  of  this  description  should  be 
headed  down  so  as  to  leave  the  shoot  about  eighteen  inches 
long ;  if  the  soil  is  rich,  from  five  to  six  and  seven  shoots 
will  be  produced ;  one  of  these  must  be  made  the  leader, 
and  if  not  inclined  to  be  quite  perpendicular,  this  must  be 
fastened  to  a  stake.  As  soon  in  summer  as  the  leading 
shoot  is  ten  inches  long,  its  end  must  be  pinched  off,  and  if 
it  pushes  forth  two  or  more  shoots,  pinch  all  off  but  one  to 
about  two  inches,  leaving  the  topmost  for  a  leader ;  the  side 
shoots  will  in  most  cases  assume  a  regular  shape ;  if  not, 
they  may  be  this  first  season  tied  to  slight  stakes,  to  make 
them  grow  in  the  proper  direction.  This  is  best  done  by 
bringing  down  and  fastening  the  end  of  each  shoot,  to  a 
slight  stake,  so  that  an  open  pyramid  may  be  formed  ;  for  if 
it  is  too  close  and  cypress-like,  enough  air  is  not  admitted  to 
the  fruit.  They  may  remain  unpruned  till  the  end  of 
August,  when  each  shoot  must  be  shortened  to  within  eight 
buds  of  the  stem.  By  this  method  no  pruning  in  winter 
will  be  required." 

"  The  second  season  the  trees  will  make  vigorous  growth. 
The  side  shoots  which  were  topped  last  August  will  each 
put  forth  three,  four  or  more  shoots ;  as  soon  as  these  are 


PRLNING.  49 

four  inches  long,  they  must  be  pinched  off  to  within  three 
inches,  all  but  the  leading  shoot  on  each  side  branch.  This 
must  be  kept  on,  to  exhaust  the  tree  of  its  superabundant 
sap,  till  the  end  of  August.  The  perpendicular  leader  must 
be  topped  once  or  twice ;  in  short,  as  soon  as  it  has  grown 
ten  inches,  pinch  off  its  top,  and  if  it  breaks  into  two  or 
three  shoots,  pinch  them  all  but  the  leader,  as  directed  for 
the  first  season.  In  a  few  years  most  symmetrical  trees  may 
be  thus  formed." 

In  regard  to  pyramidal  trees  on  their  own,  or  Pear  roots, 
the  late  Mr.  Downing  gives  the  following  process  of  Mon- 
sieur Cappe's  method  of  pruning,  in  the  Jardin  des  Plantes, 
France,  whose  specimens  are  regarded  as  the  most  perfect  of 
the  kind  in  the  world. 

"  M.  Cappe  confines  his  pruning  to  three  seasons  of  the 
year.  In  the  month  of  March,  or  before  the  buds  start,  he 
shortens  back  with  the  knife  all  the  leading  shoots, — that  is, 
the  terminal  shoots  at  the  end  of  each  side  branch.  Of 
course,  this  forces  out  not  only  a  new  leading  shoot  at  the 
end  of  the  branch,  but  side  shoots  at  various  places  on  the 
lower  part  of  the  shoot.  These  side  shoots  are  left  to  grow 
till  the  e^id  of  May.  They  have  then  pushed  out  to  about 
four  or  five  inches  in  length.  The  ends  of  all  these  side 
shoots  are  then  pinched  off,  leaving  only  about  an  inch  and 
a  half  at  the  bottom  of  the  shoot." 

"  The  terminal  or  leading  shoot  is  left  entire,  in  order  to 
draw  up  the  sap,  which  would  otherwise  force  all  the  side 
shoots  into  new  growth.  Notwithstanding  this  precaution, 
in  luxuriant  seasons  the  side  shoots  will  frequently  push 
out  new  shoots  again  just  below  where  they  were  pinched. 
This  being  the  case,  about   the  last  of  August,  M.  Cappe 


60  PKUNING. 

shortens  back  these  uew  side  shoots  to  about  an  inch  and  a 
half.  But  this  time  he  does  not  pinch  them  off.  He  breaks 
them,  and  leaves  the  broken  end  for  several  days  attached 
and  hanging  down,  so  that  the  flow  of  sap  is  not  so  sudden- 
ly checked  as  when  the  branch  is  pinched  or  cut  off,  and  the 
danger  of  new  shoots  being  forced  out  a  third  time  is  there- 
by effectually  guarded  against." 

"  The  object  of  this  stopping  the  side  branches,  is  to 
accumulate  the  sap,  or  more  properly,  the  organizable  matter 
in  these  shortened  branches,  by  which  means  the  remaining 
buds  become  fruit  buds,  instead  of  wood  buds.  They  also 
become  spurs,  distributed  over  the  whole  tree,  which  bear 
regularly  year  after  year,  sending  out  new  side  shoots,  which 
are  pinched  back  in  the  same  manner  every  summer." 

"  In  order  to  keep  the  tree  finely  proportioned,  the  eye  of 
the  pi'uner  must  be  a  nice  one,  that  he  may,  with  a  glance, 
regulate  the  pruning  of  the  terminal  branches  or  leaders, 
which,  as  we  have  just  said,  are  shortened  back  in  March, 
for  then  is  the  time  to  adjust  any  extravagances  of  growth 
which  the  tree  may  have  run  into,  on  either  side ;  and  in 
the  summer  pinching  the  balance  of  growth  is  adjusted  by 
pinching  the  side  shoots  that  start  out  nearest  the  ends  of 
the  branches,  quite  short,  say  an  inch  and  a  half,  while  those 
that  start  near  the  bottom  of  the  branch,  (or  the  centre  of 
the  tree,)  where  they  have  less  nourishment,  are  left  from 
four  to  five  inches  long." 

"Understanding  this  mode  of  pruning,  nothing  is  easier 
than  to  form  pyramidal  Pear  trees  of  the  most  perfect 
symmetry,  and  beauty  of  form.  But  in  order  to  have  the 
branches  regularly  produced  from  the  ground  to  the  sum- 
mit, you  must  plant  a  tree  which  is  only  a  couple  of  feet 
high,  so  that  you  can  form  the  first  tier  of  branches  quite 


PRUNING.  51 

near  the  ground,  by  cutting  back  the  leader  at  the  very 
outset ;  for  if  the  tree  is  once  allowed  to  form  a  clean  body 
or  stem,  of  course  it  is  impossible  afterwards  to  give  it  the 
requisite  shape  and  fullness  of  branches  at  the  bottom." 

"  A  somewhat  different  but  equally  severe  pruning  is 
necessary  for  the  Dwarf  Pear,"  Mr.  Jaques  very  judiciously 
remarks,  "  when  trained  on  a  wall  or  espalier  rail.  In 
all  pruning,  a  skillful  operator  will  modify  the  mode  to 
suit  the  particular  case  in  hand.  Whatever  may  be  the 
shape  given  to  the  tree,  all  Dwarf  Pears  {Qiuucg  bottomed 
or  root  pruned,)  require  an  annual  heading-in,  in  some  form 
or  other,  and  those  upon  Pear  roots,  an  occasional,  if  not 
■annual  root  pruning  also," 

Root  Pruning. — The  process  of  root  pruning  has  been 
described  in  the  chapter  on  dwarfing.  By  retarding  the 
growth  of  the  tree,  and  thereby  causing  an  accumulation  of 
the  sap,  necessary  to  the  formation  of  fruit- buds  on  the 
branches,  fruitfulness  is  promoted  in  some  cases,  to  a  degree 
far  beyond  the  expectations  of  the  cultivator. 

When  an  old  or  partially  decayed  tree  is  headed  back 
to  induce  health  and  fruitfulness,  the  system  of  root  pruning 
should,  as  a  general  rule,  be  combined,  and  it  will  scarcely 
ever  fail  of  renovating  its  health,  and  establishing  in  a 
good  degree  its  former  vigor. 

Pruning  Implements. — The  instruments  necessary  for 
pruning,  for  dwarf  and  small  standard  trees,  are  simply  a 
strong,  broad,  fine  edged,  smooth  cutting  knife,  slightly 
hooked  near  the  point,  and  a  very  fine  and  light  saw,  for 
removing  the  larger  branches.  For  standard  trees  of  larger 
growth,  a  coarser  and  heavier  saw,  a  pruning  chisel,  and  in 
some  instances  the  cutting  shears  will  be  necessary.     It  is 


O'J  I'KUNING. 

very  important  that  every  cut  should  be  evenly  made,  and 
the  exposed  surface  left  perfectly  smooth. 

Preparation  tor  Covering  the  Wood. — A  wash 
consisting  of  gum  shellac  dissolved  in  alcohol,  to  the  con- 
sistency of  thin  syrup,  is  very  useful  in  preserving  the  cut 
from  the  effects  of  the  weather,  and  preventing  the  escape 
of  tlie  moisture  of  the  tree  through  the  wound. 


TRAINING. 


This  is  one  of  the  leading  features  of  garden  fruit  culture 
in  England,  and  much  skill  and  ingenuity  is  exercised  in 
this  department ;  while  in  this  country,  it  is  but  very  little 
practiced,  and  can  scarcely  be  required  to  any  considerable 
extent  in  our  climate.  For  city  gardens,  and  as  an  orna- 
mental method  of  culture  in  the  gardens  of  the  wealthy, 
it  may  be  desirable ;  but  the  economical  fruit  culturist  will 
find  his  time  and  skill  more  profitably  appropriated  than  by 
training  the  Pear  after  the  English  method.  For  some 
varieties,  however,  in  the  northern  parts  of  New  England, 
and  as  a  pleasing  mode  of  culture,  it  is,  by  the  amateur, 
worthy  of  attention. 

Espalier  Training. — This  method  of  training  is  well 
adapted  to  all  localities  where  but  little  room  can  be  spared 
for  the  larger  fruits,  or  when  from  the  delicacy  or  tenderness 
of  the  variety  desired  to  be  grown,  the  protection  of  a  wall 
is  necessary  to  insure  fruitfulness  and  early  ripening. 

The  best  method  for  wall  training,  is  to  select  a  vigorous 
young  tree,  of  one  years  growth  from  the  bud.  These,  in 
all  cases,  should  be  grafted  or  budded  on  the  Quince  stock. 


r>4  TRAINING, 

Cut  off  the  main  stem,  leaving  a  few  healthy  buds  on  each 
side.  These  will  throw  out  shoots,  which  should  be  all 
removed  but  three.  One  being  the  middle  or  leading  shoot, 
to  be  trained  perpendicularly,  and  the  others  as  diverging 
branches,  to  be  extended  on  each  side.  The  next  season,  cut 
these  back  in  the  same  manner,  permitting  each  to  throw  out 
side  shoots  to  form  future  branches,  and  continue  the  opera- 
tion yearly,  until  you  have  obtained  the  size  and  form  of 
the  tree  desired.  The  English  gardeners  train  their  espaliers 
perfectly  fiat,  which  is  always  desirable  on  the  wall  or 
trellis.  This  method  of  training  admits  of  various  modifi- 
cations, according  to  the  convenience  or  fancy  of  the 
cultivator,  who  may  exercise  his  skill  in  producing  a  variety 
of  forms,  beautiful  to  the  eye,  or  adapted  to  the  locality. 

When  espaliers  are  designed  for  borders  running  through 
a  garden,  the  borders  should  be  six  or  seven  feet  wide, — the 
ground  well  prepared  and  properly  manured,  and  a  row  of 
posts  firmly  set  in  a  perfect  line  in  the  middle  of  each  border. 
These  posts  may  be  cut  even  to  about  seven  feet  in  height, 
on  which  may  be  nailed  horizontal  slats  or  laths,  about 
twelve  inches  from  each  other  from  one  foot  from  the 
bottom,  upwards  to  the  top  of  the  posts,  forming  a  trellis,  to 
which  the  branches  may  be  spread  out  and  tied,  in  the 
horizontal,  or  fan,  or  almost  any  other  form  desired. 

QuENOUiLLE  Training. — Training  in  the  quenouiile  or 
distaff  form  is  practiced  both  by  the  English  and  French 
gardeners,  particularly  the  latter,  to  a  considerable  extent. 
It  consists  in  training  the  tree  with  a  single  stem,  to  the 
height  of  six  or  seven  feet,  and  allowing  shoots  to  form 
branches  at  regular  distances  from  the  bottom  to  the  top. 
The  superabundant  side  branches  are  thinned  out,  leaving 
those  that  are  the  most  vigorous,  and  which  should  be  about 


TKAIMNG,  55 

ten  or  twelve  inches  distant  from  each  other,  and  as  regular- 
ly arranged  on  the  stem  as  possible.  These  are  suffered  to 
grow  about  eighteen  inches  to  two  feet  in  length,  being  bent 
down  in  a  pendent  or  drooping  form,  and  fastened  by  a 
string  during  its  growing  season  in  the  summer.  The 
luxuriant  growth  of  these  branches  is  very  much  retarded 
by  this  method  of  training,  and  consequently  they  are 
more  generally  supplied  with  healthy  fruit  buds  and  bearing 
spurs,  which  produce  abundantly,  fruit  of  fine  size  and  the 
best  quality. 

It  is  a  very  compact  and  beautiful  method  of  culture, 
occupying  but  little  space,  and  forming  a  most  beautiful 
tree.  For  those  who  have  the  leisure  to  adopt  it  to  some 
extent,  I  can  cordially  recommend  it. 


SOIL  AND   CULTUEE. 


The  best  soil  for  the  Pear  is  a  deep,  rich  loam,  rather 
moist,  and  underlaid  with  a  firm,  gravelly  sub-soil.  Any 
soil  capable  of  producing  a  fine  crop  of  Indian  corn,  is 
adapted  to  the  production  of  the  Pear.     Cole  remarks : 

"  The  Pear  requires  a  deep  friable  loam,  rather  moist,  but 
neither  wet  nor  dry,  with  a  rather  dry  sub-soil,  as  its  roots 
run.  deep ;  yet  a  porous  sub-soil  is  not  good  ;  a  hard  pan  is 
preferable.  A  deep  yellow  loam  is  excellent.  The  largest 
natural  trees  are  on  strong,  moist  soils.  The  original  Har- 
vard tree  is  on  a  very  hard,  clayey  soil,  but  elevated  on  a 
ridge.  Our  large  tree  is  on  a  strong,  moist  yellow  loam, 
inclining  to  marl,  and  around  it  we  raise  our  best  seedlings. 
As  iron  is  beneficial  to  the  Pear,  a  ferruginous  soil  is  favor- 
able. We  find  it  very  vigorous  on  such  soils.  Different 
varieties  require  different  soils,  but  the  peculiar  nature  of 
each  kind  is  not  well  ascertained." 

A  soil  in  which  lime  and  the  phosphates  predominate,  is 
best  adapted  to  the  Pear,  Should  the  sub-soil  be  composed 
of  cold  clay,  it  should  be  deeply  and  thoroughly  sub-soiled, 
and  well  drained.  The  Pear  on  Quince  roots  requires  a 
deeper  and  moister  soil  than  the  Pear  on  its  own  roots  ; 


58  SOIL   AND   CULTUKE. 

although  with  high  cultivation  and  careful  management  it 
can  be  made  productive  on  any  of  the  common  soils  of 
New  England,  or  the  Southern  States.  A  dry  sub-soil 
overlaid  with  a  deep,  friable,  strong  loam,  with  the  surface 
a  little  declining  to  the  south  or  the  east  is  to  be  prefered, 
but  these  are  not  absolutely  necessary  to  insure  success. 
As  a  general  rule,  when  a  portion  of  the  grounds  are  rather 
wet,  with  a  clayey  sub-soil,  and  a  portion  of  a  gravelly 
texture,  set  your  standards  on  the  Pear  roots  on  the  latter, 
and  those  on  the  Quince,  on  the  former,  as  being  more 
congenial  to  the  nature  of  the  stocks  on  which  they  are 
budded. 

That  we  may  better  understand  the  nature  of  the  soil 
required  for  the  growth  of  the  Pear,  we  append  the  follow- 
ing table,  giving  an  analysis  of  the  ash  of  the  wood  and 
bark  of  the  tree,  as  made  by  Dr.  Emmons. 

Sap  wood.    Heart  •wood.    Baik  of  the  trunk. 

Potash, 22.25 26.94 6.20 

Soda, 1.84 

Chlorine, 0.31 0.21 1.70 

Sulphuric  acid, 0.50 0.45 1.80 

Phosphate  of  lime, 27.22  ....  20.40 6.50 

Phosphate  of  peroxide  iron,  0.81 0.80 

Carbonic  acid, 27.69. . .  .25.48 37.29 

Lime, 12.64 13.14 30.86 

Magnesia, 3.00 2.93 9.40 

Silex, 0.30 0.30 0.40 

Coal, 0.17 1.00 0.65 

Organic  matter, \  .4.02 5.00 4.20 


100.25        96.65  98.50 

Taking  the  foregoing  table  as  our  basis,  we  may  ascertain 
very  nearly  the  proper  qualities  of  the  soil,  and  those  best 
adapted  to  the  growth  and  vigor  of  the  Pear  tree.  This, 
however,  will  be  more  fully  discussed  in  the  following 
chapter  on  vianures. 


MANURES. 


To  any  careful  observer,  the  fact  is  self  evident,  that 
while  the  value  and  importance  of  special  manures,  in  their 
application  to  the  soil  designed  for  field  crops,  &c.,  has 
occupied  the  minds  of  experienced  agriculturists,  there  has 
been  a  very  great  want  of  attention  to  this  subject,  by  some 
of  our  fruit  culturists.  In  no  other  department  of  agricul- 
tural or  horticultural  science,  probably,  has  there  been  more 
thoughtlessness  or  greater  neglect. 

"  A  little  observation,"  remarked  the  late  Mr.  Downing, 
"  will  satisfy  any  careful  inquirer,  that  but  little  is  yet 
practically  known  of  the  proper  mode  of  manuring  orchards^ 
and  rendering  them  uniformly  productive.  To  say  that  in 
almost  every  neighborhood,  orchards  will  be  found  which 
bear  large  crops  of  fine  fruit,  while  others  not  half  a  mile 
off,  produce  only  small  crops ;  that  in  one  part  of  the 
country,  a  given  kind  of  fruit  is  always  large  and  fair,  and 
in  another  it  is  always  spotted  and  defective ;  that  barn- 
yard manure  seems  to  produce  but  little  effect  in  remedying 
these  evils ;  that  orchards  often  nearly  cease  bearing  while 
yet  the  trees  are  in  full  maturity,  and  by  no  means  in  a 
worn  out  or  dying  condition.     To  say  all  this,  is  only  to 


60  MANURES. 

repeat  what  every  experienced  cultivator  of  orchards  is 
familiar  with,  but  for  which  few  or  no  practical  cultivators 
have  the  explanation  ready." 

Mr.  EmmonS;  whose  analysis  of  the  ashes  of  the  Pear 
wood  and  bark  I  have  given  in  the  preceeding  chapter,  and 
who  is  very  favorably  known  by  his  labors  in  the  cause  of 
scientific  agriculture,  has  devoted  much  time  and  attention 
to  ascertaining  the  elements  which  enter  into  the  composition 
of  the  inorganic  parts  of  trees,  and  proves  to  us  in  the  table 
given,  the  fact  that  one  hundred  parts  of  the  ashes  of  the 
sap  wood  of  the  Pear  tree,  give  twenty  two  parts  of  potash, 
twenty  seven  parts  of  phosphate  of  lime,  and  twelve  parts  of 
li7ne ;  while  the  bark  gives  six  parts  of  potash,  six  parts  of 
phosphate,  and  thirty  parts  of  lime. 

With  these  facts  before  us,  we  have,  to  a  considerable 
extent,  the  means  of  judging  in  regard  to  the  kind  and 
nature  of  the  manures  or  ingredients  necessary  to  supply 
the  tree  with  its  natural  and  proper  elements.  All  these 
are,  in  a  measure,  contained  in  animal  manures  ;  but  when 
the  soil  is  naturally  deficient  in  lime,  potash  and  the  phos- 
phates, these  manures  alone,  cannot  supply  the  requisite 
demand ;  hence  the  cultivator  will  seek  a  remedy  in  apply- 
ing to  the  soil  the  necessary  ingredients  to  supply  the 
deficiency. 

The  remedy  is  simple,  and  easily  obtained.  Bones  abound 
in  the  phosphates,  and  lime  and  potash  are  cheap  and  easily 
obtained.  Even  if  they  were  not,  common  wood  ashes  is  a 
very  convenient  substitute,  containing  all  the  most  important 
ingredients,  which  are  beneficial  to  the  tree. 

We  may  therefore  infer  that  potash  and  hone  dust,  or 
crushed  hones,  are  essentially  the  most  necessary  substan- 
ces to  nourish  and  invigorate  the  Pear  tree,  or  rather  the 


MANURES.  61 

"  foundation  upon  which  a  healthy  structure  of  all  the 
other  parts  must  rest."  It  appears  to  be  a  natural  deduction 
that  upon  their  presence,  in  sufficient  quantity,  must  depend 
largely  the  general  healthy  condition  of  the  leaves  and 
fruit. 

In  connection  with  the  foregoing,  we  have  the  later  experi- 
ence of  some  of  the  most  skilful  and  intelligent  practical 
fruit  culturists  in  this  country  and  in  Europe.  Although  but 
a  small  proportion  of  iron  is  developed  from  Mr.  Emmons' 
analysis,  it  has  been  found  practically,  that  its  presence  in 
some  form,  very  essentially  affects  the  health  and  appearance 
of  the  Pear  tree.  Its  effect  on  the  health  of  the  foliage,  and 
the  vigor  of  the  stock,  together  with  the  often  increased 
fruitfulness  of  the  tree,  is  frequently  apparent  to  the  most 
common  observer. 

The  direct  effects  of  the  application  of  iron  to  the  soil  in 
which  the  Pear  tree  is  placed,  are  developed  in  a  healthy 
and  active  circulation  of  the  fluids,  caused  by  the  increased 
rapidity  of  the  decomposition  of  carbonic  acid  absorbed  by 
the  leaves  of  the  tree.  It  imparts  to  the  foliage  a  rich 
green  color,  and  that  vigorous,  healthy  habit,  which  insures 
a  full  and  free  exercise  of  all  their  functions  as  the  hings  of 
the  tree,  separating  and  giving  out  the  oxygen,  and  at  the 
same  time  retaining  the  carbon  to  increase  its  bulk. 

For  this  purpose  the  sulphate  of  iron  has,  by  some,  been 
particularly  recommended,  but  Mr.  Downing  believed  from 
his  own  personal  experience,  that  the  same  effect  would  be 
produced  by  the  application  of  the  oxide  or  common  rust  of 
iron,  in  small  quantities.  The  sweepings  and  cinders  of 
blacksmith  shops,  sparingly  used,  are  a  very  good  substitute, 
and  I  have  known  the  fruit  of  a  Seckel  Pear  very  much 
improved  and  increased  in  size,  by  the  simple  application  of 


62  MANURES. 

slag  from  a  neighboring  iron  furnace,  to  the  roots  of  the  tree. 
As  a  general  rule,  once  in  a  season  is  often  enough  to  repeat 
the  operation. 

As  a  compost  particularly  adapted  to  the  Pear  tree,  L. 
Wyman,  jr.,  Esq.,  of  West  Cambridge,  Mass.,  recommends 
peat  and  potash,  in  the  proportion  of  a  waggon  load  of  the 
former,  to  twenty  pounds  of  the  latter  dissolved  in  water, 
and  well  incorporated  in  the  mass ;  to  which  he  adds  one 
peck  of  iron  filings,  or  one  and  a  half  pecks  of  crude  iron 
turnings,  which  are  well  mixed  throughout  the  whole. 
A  half  bnshel  of  this  compost,  annually,  is  sufficient  for  a 
middle  sized  bearing  tree  ;  but  for  a  young  tree  just  plant- 
ed, half  a  peck  is  all  that  would  be  required.  The  size  of 
the  trees  to  be  manured,  will,  of  course,  regulate  the 
quantity  of  compost  necessary  for  each. 

The  following  is  a  good  method  of  preparing  a  compost 
adapted  to  the  Pear,  either  on  its  own  or  the  Quince  stock. 
Take  peat  or  swamp  muck^  drawn  out  in  the  fall  or  winter, 
.  and  thoroughly  mix  it  with  nnleached  wood  ashes,  in  the 
proportion  of  five  parts  in  bulk  of  the  former  to  one  of  the 
latter.  Let  them  remain  a  week  or  two,  then  turn  over 
and  again  mix  thoroughly,  adding  one  peck  of  common 
fine  salt,  two  bushels  of  charcoal  dust,  with  a  peck  of  iron 
filings,  or  its  equivalent  in  cinders,  or  iron  rust,  &c.  Incorp- 
orate thoroughly,  and  apply  annually,  in  the  proportion  of 
about  half  a  peck  to  a  young  tree  just  planted,  to  three 
pecks  for  a  moderately  sized  bearing  tree.  As  a  general 
application  to  promote  vigor  in  the  tree,  and  induce  fruitful- 
ness,  I  know  of  nothing  better. 

An  excellent  compost  for  the  Pear  tree  may  be  made  by 
the  use  of  straw,  leaves,  old  tan  bark,  saw-dust,  &c.  To 
these  add  a  small  quantity  of  lime  and  strong  wood  ashes 


MANURES.  63 

and  let  it  remain  a  fortnight ;  then  turn  over  and  thorough- 
ly mix,  adding  four  quarts  of  salt,  one  hundred  pounds  of 
bone  dust,  and  one  bushel  of  blacksmith's  cinders  to  the 
mass :  after  which,  another  thorough  mixing  will  sufficient- 
ly incorporate  the  whole,  and  prepare  it  for  use.  The 
application  of  from  half  a  peck  to  three  pecks  of  this 
manure,  according  to  the  size  of  the  tree,  will  generally  be 
suflficieat. 

Liquid  Manures. — Much  benefit  is  frequently  obtained 
by  the  use  of  liquid  manures  for  the  Pear  tree.  I  have 
used  a  sulution  of  potash  water,  (dissolving  four  pounds  of 
crude  potash  in  thirty  gallons  of  water,)  with  decidedly  good 
effects.  During  the  spring  and  summer  season,  particularly 
if  dry  weather  should  prevail,  a  pail-full  around  each  tree 
well  mulched,  as  often  as  twice  a  week,  is  beneficial. 

Soap-suds,  frequently  applied,  is  also  advantageous  to  the 
Pear  tree;  also,  sink  and  chamber  slops,  are  valuable 
manures.  The  latter  should,  however,  be  applied  with 
more  caution,  and  not  be  used  so  frequently  or  too  strong. 
Guano  water,  properly  diluted,  is  also  an  excellent  applica- 
tion, inducing  a  vigorous  growth  and  fruitful  habit  in  the 
tree. 

Mulching. — This,  although  not  particularly  coming 
under  the  head  of  manures,  is  very  nearly  allied  to  it. 
Young  trees,  when  first  planted,  are  very  essentially 
benefitted  by  the  mulching  process,  and  there  are  none, 
even  in  a  full  bearing  state,  that  will  not  amply  repay  the 
cultivator  for  all  the  time  and  trouble  expended  in  the 
operation.  Any  loose  rubbish,  litter,  straw,  saw-dust,  old 
tan-bark,  fine  shavings,  or  sea- weed,  will  answer  very  well 
for  the  purpose.  It  should  be  spread  some  three  or  four 
feet  around  the  tree  according  to  its  size,  to  the  depth  of 


64  MANURES. 

four  to  six  inches,  according  to  the  material  used.  (Sea- 
weed, shavings  or  straw  requiring  to  be  more  plentifully 
applied  than  saw-dust  or  tan.)  This  keeps  the  soil  moist 
and  light,  and  of  an  equal  temperature,  very  favorable  to 
the  growth  of  the  young  roots.  Indeed,  watering  the 
surface  when  the  trees  are  not  mulched,  is  generally  a 
useless  waste  of  labor.  One  pailful  of  water,  or  liquid 
manure,  applied  to  a  mulched  tree,  would  exceed  in  value 
four  times  the  same  quantity,  applied  to  a  tree  without 
mulching. 


DISEASES   AND  REMEDIES. 


The  Pear  tree,  although  naturally  hardy  and  produc- 
tive, is  nevertheless,  subject  to  diseases,  injury  from 
insects,  &c.,  which  often  seriously  annoy  the  cultivator, 
and  sometimes  essentially  affect  his  operations.  Perhaps  the 
most  common  and  destructive  disease  to  which  the  fruit 
grower  is  subject  in  Pear  cultivation,  is  generally  called 

The  Wintek,  or  Frozen  Sap  Blight. — This  term  is 
applied  to  one  of  the  most  formidable  diseases  which  affect 
the  Pear  tree,  particularly  if  grown  on  low  and  moist  soils. 
This  may  be  first  discovered  in  the  spring,  in  various 
discolored  spots  and  apparently  half  withered  patches,  on 
the  principal  branches.  Notwithstanding  these,  the  tree 
comes  forward,  often  luxuriantly  putting  out  buds  and 
blossoms,  and  sometimes  vigorous  shoots,  until  about  the 
first  to  the  middle,  or  latter  part  of  June,  either  a  branch, 
or  the  entire  tree,  suddenly,  or  more  gradually  dies.  A 
careful  examination  of  the  tree  will  show  a  discoloration 
of  that  portion  of  the  bark  next  to  the  wood,  which  will 
be  found  of  a  dark  cinnamon  color,  extending  frequent- 
ly a  considerable  distance  below  the  withered,  or  externally 
marked  portion  of  the  tree.  In  regard  to  the  cause  of  this 
disease,    our   best   Pomologists  differ    in    opinion.     Dow- 


&Q  DISEASES  AND   REMEDIES. 

ning,  H.  W.  Beecher,  and  others,  who  are  good  authority^ 
attribute  it  to  the  effect  of  severe  sudden  frost,  and  as 
sudden  tba\sdng,  rupturing  the  tender  sap  vessels,  whicli 
become,  either  in  a  greater  or  less  degree,  filled  with  putrid, 
decomposed  vegetable  matter.  This,  taken  up  by  the 
ascending  current  of  sap,  disseminates  the  poison,  either 
through  the  branches  above  the  diseased  portion,  or 
throughout  the  entire  system  of  the  tree. 

Dr.  Emmons  thinks,  however,  that  no  satisfactory  reasons 
can  be  given  in  support  of  this  theory,  and  argues  against 
its  adoption.  He  attributes  it  to  other  unknown  or  uncer- 
tain causes,  and  regards  it  as  a  "  vegetable  gangrene,^''  that 
infects  the  trunk  and  branches  of  the  tree,  extending 
generally  throughout  the  same,  until  it  completely  destroys 
all  traces  of  life,  leaving  it  a  withered  and  blackened  shrub. 

Whatever  may  be  the  cause  of  the  disease,  the  remedy ^ 
and  the  only  one  hitherto  discovered  is,  as  soon  as  the 
disease  makes  its  appearance,  to  cut  off  promptly^  boldly  and 
effectually^  every  porticm  of  the  tree  below  the  discolored  line  of  the 
inner  bark.  Such  a  severe  pruning  is  the  only  remedy 
that  is  reliable. 

The  Insect  Blight. — This  is  a  disease  not  generally 
as  fatal  or  destructive  as  the  former.  The  cause  is  probably 
correctly  attributed  by  Professor  Peck  and  Dr.  Harris,  to  the 
Scolytus  pyri^  a  minute  insect,  less  than  one  tenth  of  an  inch 
ia  length.  The  first  indications  of  the  ravages  of  this  insect 
are  the  sudden  withering  and  turning  brown  of  the  extremi- 
ties of  the  vigorous  branches  of  the  tree.  In  two  or  three 
days  the  foliage  becomes  entirely  black  and  drj',  and  the 
wood  as  shrivelled  and  dry  as  from  six  months'  exposure. 
Indeed,  the  tree,  if  a  small  one,  will  sometimes  appear  as  if 
suddenly  blasted  by  lightning.     I  have  seen,  in  my  own 


DISEASES   AND   REMEDIES.  67 

grounds,  a  dwarf  tree  apparently  in  full  vigor,  in  the  month 
of  July,  well  laden  with  young  fruit,  in  forty-eight  hours 
become  blasted  and  dried  up,  both  wood  and  foliage,  as  if 
literally  scorched  in  the  fire.  This,  however,  is  rare  in  an 
entire  tree,  but  is  more  generally  confined  to  a  portion  of  its 
branches. 

Mr.  Downing  says, — the  insect  deposits  its  egg  during 
the  summer,  near  a  bud.  The  following  spring,  the  larva 
or  gnat  at  the  root  of  the  bud  cuts  through  the  wood 
towards  the  centre  of  th.e  branch  or  stem.  There  it  encircles 
the  pith,  and  nearly  destroys  a  portion  of  the  vessels 
conveying  the  sap  upwards  for  the  support  of  the  leaves. 
This  obstructs  the  ascending  fluids,  cuts  oflf  the  needful 
supply,  and  the  vitality  of  ihQ  branch  above  the  injury  is 
entirely  extinguished.  The  larva  meanwhile  completes  his 
transformation,  and  in  the  beetle  form  makes  his  escape. 

The  remedy,  as  in  the  former  instance,  is  very  plain.  Cut 
off  and  burn  every  portion  of  the  diseased  branches  below  the 
point  of  incision,  tJie  earliest  possible  moment  after  discovery. 
By  this  means  alone  the  tree  will  be  renovated,  and  the 
mischief  remedied. 

The  Slug  Fly.— This  insect,  described  by  Prof.  Harris, 
under  the  name  of  Selandria,  Cerasi,  is  often  quite  annoying 
to  the  orchardist ;  depositing  its  eggs  in  the  month  of 
June,  within  little  circular  incisions  made  throus^h  the  skin 
of  the  leaf,  generally  on  its  under  side.  In  about  two 
weeks  the  young  slugs  make  their  appearance.  They 
attain  their  growth  in  about  twenty-five  days  and  leave  the 
tree,  burrowing  in  the  ground,  where  their  transformation 
is  effected,  and  they  are  prepared  to  emerge  from  the  earth 
for  the  production  of  another  brood.  The  Slug  ivorm  is 
frequently  very  injurious  to  the  foliage  of  the  Pear,  which 


68  DISEASES  AND  REMEDIES. 

it  sometimes  entirely  destroys.  It  is  about  half  an  inch  in 
length  when  full  grown,  olive  colored,  slimy  and  offensive 
in  its  appearance,  resembling  somewhat  in  shape,  "  a  minia- 
ture tadpole." 

The  remedy  for  this  is  simple.  A  solution  of  Whale  Oil 
Soap,  in  the  proportion  of  one  pound  dissolved  in  eight 
gallons  of  water,  and  thoroughly  applied  to  the  trees  with 
a  syringe,  is  generally  effectual  in  ridding  them  of  this 
enemy.  When  this  soap  cannot  easily  be  obtained,  an 
application  of  air  slacked  lime,  or  strong  wood  ashes  plenti- 
fully sprinkled  over  the  leaves  in  the  morning,  when  moist 
with  dew,  will  have  a  very  good  effect,  if  repeated  a  few 
times,  in  ridding  them  of  this  troublesome  innovator. 

The  Leaf  Blight. — This  is  simply  a  disease  of  the 
leaves,  probably  arising  from  a  want  of  some  of  the  neces- 
sary ingredients  in  the  soil  for  the  healthy  organization  of 
the  tree.  The  leaves,  during  the  months  of  July  and 
August,  turn  yellow,  with  occasional  brown  and  black 
patches,  and  sometimes  fall  off,  leaving  the  tree  entirely 
denuded  of  its  foliage. 

A  remedy  for  this  will  generally  be  found  in  the  applica- 
tion of  iron  rust,  peat  and  bone  dust,  well  mixed,  and 
applied  to  the  roots  of  the  tree.  Peat  or  muck,  that  has 
been  exposed  to  the  frosts  of  one  winter,  to  which  has  been 
added  a  half  pound  of  dissolved  potash  to  the  bushel,  and 
suffered  to  lie  a  few  days,  may  also  be  applied,  (a  bushel  to 
a  tree,)  with  great  success. 

A  weak  solution  of  Sulphate,  of  iron,  applied  with  a 
syringe  to  the  branches  and  leaves  of  the  tree,  is  also 
frequently  advantageous. 


GATHERING,   PRESERVING   AND 
RIPENING. 


This  is  a  very  important  "branch  of  our  subject,  and  one 
\ipon  which  the  fall  advantage  and  ultimate  success  of  Pear 
culture  very  much  depends.  After  every  point  in  the 
successful  propogation  of  the  most  rare  and  choice  varieties 
has  been  gained  in  the  production,  more  than  half  is  lost 
in  not  succeeding  in  the  very  important,  and  perhaps  least 
understood  process  of  ripening  the  fruit. 

In  Europe  the  art  of  properly  ripening  fruit  is  coasidered 
a  very  important  science  in  itself,  while  in  this  country  but 
few,  comparatively,  are  fully  acquainted  with  its  details. 
Mr.  Jaques  very  truly  remarks, — "  Many  Pears^  early  and 
late^  are  lost  to  their  cultivators^  from  an  ignorance  of  the  proper 
modes  of  ripening  them^  He  might  with  much  propriety 
also  have  added,  a  prevailing  ignorance  or  carelessness  in 
regard  to  the  time  and  manner  of  galherino;  the  fruit. 
This,  therefore,  will  be  the  first  subject  of  remark. 

Gathering  the  Fruit. — Attention  to  the  proper  season 
for  this  is  very  important.  Many  of  the  summer  and 
autumn  varieties  are  essentially  deteriorated,  and  some  ren- 


70  GATHERING,  PRESERVING   AND   RIPENING. 

dered  absolutely  valueless,  from  a  want  of  care  on  tbis 
point.  No  variety  of  the  Pear  should  be  permitted  to 
become  fully  ripe  "  on  the  tree,  as  by  so  doing  it  becomes, 
in  a  certain  degree,  tasteless  and  insipid.  As  a  general 
rule,  when  the  first  full  grown  specimens  legin  to  show 
signs  of  ripening,  the  fruit  should  be  gathered  at  once. 
Before  the  fruit  becomes  dead  ripe,  choose  the  middle 
portion  of  a  dry  day,  gather  carefully  by  hand,  and 
remove  it  to  your  fruit  room,  or  some  cool,  dry  apart- 
ment prepared  for  the  purpose.  The  room  should  be 
well  ventilated  and  darkened,  and  the  fruit  will  gradually 
ripen  to  its  full  perfection  of  beauty  and  fine  flavor. 
Should  there  be  any  difficulty  in  determining  the  time 
when  the  fruit  is  sufficiently  ripe,  it  may  be  ascertained 
by  gently  raising  the  fruit  to  an  angle  of  forty -five  degrees 
from  its  natural  position  on  the  tree,  and  if  its  stalk  parts 
readily  from  the  branch,  it  is  fit  for  gathering. 

"Winter  dessert  Pears,"  says  Mr.  Downing,  "should  be 
allowed  to  hang  on  the  trees  as  long  as  possible,  nntil  the 
nights  become  frosty.  They  should  then  be  wrapped  separ- 
ately in  paper,  packed  in  kegs,  barrels,  or  small  boxes,  and 
placed  in  a  cool  dry  room,  free  from  frost.  Some  varieties, 
as  the  D  'Aremberg,  will  ripen  finely  with  no  other  care 
than  placing  them  in  barrels  in  the  cellar,  like  apples.  But 
most  kinds  of  the  finer  winter  desert  Pears,  should  be 
brought  into  a  warm  apartment  for  a  couple  of  weeks 
before  their  usual  season  of  maturity.  They  should  be 
kept  covered  to  prevent  shrivelling.  Many  sorts  that  are 
comparatively  tough  if  ripened  in  a  cold  apartment,  become 
very  melting,  buttery  and  juicy,  when  allowed  to  mature  in 
a  room  kept  at  a  temperature  of  sixty  or  seventy  degrees." 

If  the  fruit  is  kept  too  long  in  the  cold  room,  it  will  have 


GATHERING,  PRESERVING   AND   RIPENING.  71 

a  tendency  to  become  dry  and  tasteless.  Neither  should  it 
be  forced  into  too  early  ripening  by  changing  to  the  warm 
temperature  too  soon.  A  proper  j  udgement  and  considera- 
ble skill  is  requisite  in  ripening  Pears  to  perfection.  The 
fruit  room  should  be  rather  dry,  but  not  sufficiently  so  to 
shrivel  the  fruit.  By  proper  care  and  management  in  this 
department,  good  dessert  fruit  may  be  ripened  successively 
during  the  entire  winter. 

Fruit  Room. — An  idea  has  prevailed  to  some  extent, 
that  an  expensively  constructed  fruit  room  is  necessary  to 
ripen  Pears  in  full  perfection.  This  is,  in  my  own  opinion, 
(corroborated  by  that  of  others,)  entirely  unnecessary.  A 
cool,  dry,  well  ventilated  cellar  or  vault,  is  all  that  is 
required.  It  is  desirable  to  h^ve  the  temperature  as  even 
as  possible,  and  but  little  light  is  requisite.  After  gather- 
ing the  fruit  with  the  greatest  possible  care,  provide 
yourself  with  convenient  air-tight  boxes,  that  will  contain 
perhaps  half  a  barrel.  These  should  be  hung  with  hinge 
covers  for  convenience.  A  little  clean,  dry  straw  should  be 
laid  on  the  bottom  of  each,  and  then  the  fruit  placed  in 
very  carefully.  None  but  perfectly  sound  specimens  will, 
of  course,  be  used.  After  standing  a  few  days,  they  should 
be  taken  out  and  wiped  dry  from  their  "  sweat,"  wrapped 
separately  in  papers,  and  again  replaced  in  the  boxes. 
Pears  treated  in  this  way,  preserve  their  freshness  and 
flavor  better  than  if  spread  on  shelves,  or  put  in  open 
bins  in  the  fruit  room.  Those  varieties  that  do  not  ripen 
readily  may  be  removed  some  ten  days  before  their 
season  for  maturing,  and  placed  in  a  dark  closet  or  room  of 
moderate  temperature,  say  sixty  or  sixty-five  degrees,  Far- 
enheit.  This  is  a  simple  method  of  ripening  fruit,  and  in 
my  own  experience,  as  efficacious  as  any  other. 


72  GATHERING,  rRESERVlKG   AND   RIPENING, 

If  the  cultivator,  however,  prefers  to  construct  a  fruii 
house,  he  should  select  a  dry,  gravelly  place,  and  excavate 
it  to  a  convenient  depth,  and  of  the  size  desired.  It  is 
very  easily  constructed.  A  double  wall,  with  a  few  inches 
space  between,  which  may  be  filled  with  charcoal,  tan  bark^ 
or  straw,  will  be  advantageous  in  preserving  a  more  equal 
temperature.  The  bins  or  shelves  should  be  so  constructed 
as  to  allow  room  to  pass  between  them  and  the  outer  wall. 
In  such  a  room  as  this,  or  in  the  cellar  above  named,  many 
kinds  of  Pears  will  require  nothing  more  than  to  be  kept  in 
tight  boxes  or  barrels,  to  preserve  them.  Other  varieties 
may  be  kept  on  the  shelves.  As  a  general  rule,  however^ 
the  fruit,  papered  separately,  and  put  in  small  boxes  or  kegs, 
and  kept  closely  headed,  will  retain  more  of  its  freshness  and 
flavor,  than  by  any  other  method. 


VARIETIES. 


Tlie  present  number  of  the  varieties  of  the  Pear  is  very 
large  and  constantly  increasing.  Mr.  Elliot  estimates  the 
number  now  known  at  something  over  twelve  hundred. 
But  if  we  credit  the  statement  of  Dr.  Wallich,  made  nearly 
fifty  years  since,  there  were  then  not  less  than  fifteen  hun- 
dred varieties  known  to  have  been  obtained  by  cultivation. 
Since  that  time,  probably  more  than  one  thousand  have 
been  originated  by  Dr.  Yan  Mons,  Knight,  Duquesne,  and 
others,  in  Europe,  and  many  varieties  have  been  added  in 
this  country ; — hence  we  infer  that  the  number  now  cannot 
be  less  than  twenty-Jive  hundred.  Of  these,  however,  a  very 
large  proportion  have  never  been  cultivated  to  any  extent, 
and  probably  if  the  entire  list  was  cut  down  to  one  hundred 
kinds,  it  would  be  abundantly  sufficient  for  all  practical  pur- 
poses. Indeed,  if  this  number  was  reduced  one  lialj]  the 
fifty  kinds  remaining  would  still  be  sufficiently  large  for 
profitable  culture.  F.  L.  Allen,  Esq.,  of  Buffalo,  N.  Y.,  who 
is  eminently  a  practical  man  in  such  matters,  after  a  fair 
trial,  says  : — "  I  have  resolved  to  cut  down  my  seventy  or 
eighty  varieties,"  naming  sixteen  as  being  of  the  first  quality 


74  VARIETIES. 

and  more  valuable  to  cultivate  than  a  larger  variety.  These 
sixteen  sorts  ripen  iu  succession,  from  July  to  February,  are 
of  the  finest  and  most  valuable  varieties,  and,  adds  Mr.  A., 
"  are  enough  in  all  conscience  to  satisfy  any  appetite,  how- 
ever fastidious." 

At  the  twentieth  annual  exhibition  of  the  Mass.  Hort, 
Society,  there  were  two  hundred  and  sixty  sorts  on  exhibition, 
from  the  Pomological  Garden  at  Salem,  in  that  State ;  but 
the  excellence,  or  superiority  of  a  large  majority  of  them 
is  not  mentioned.  To  cultivate  and  increase  new  and  rare 
varieties  is  a  pleasant  and  laudable  engagement,  but  the 
plain,  practical  Pear  culturist  will  generally  find  his  own 
interest  promoted,  and  his  profits  enhanced,  by  confining 
his  attention  to  the  lest  and  most  productive  varieties.  The 
most  common  error,  especially  with  beginners,  is,  to  attempt 
to  grow  too  many  [sorts.  With  the  experience  of  the  best 
Pomologists  in  this  country  and  Europe,  and  the  annexed 
lists  of  varieties,  which,  with  good  cultivation  have  usually 
succeeded,  no  person  need  fail  in  selecting  the  best  and 
most  reliable  varieties  now  cultivated. 

Lists  of  Pears  for  General  Cultivation. — The  first 
and  largest  list  of  Pears  for  general  use,  I  have  taken  from 
the  tables  of  Mr.  Cole,  whose  "  American  Fruit  Book"  is  so 
well  known  throughout  New  England,  as  an  excellent  and 
reliable  guide  to  the  fruit  culturist.  It  comprises  79  varie- 
ties, which  are  given  in  the  order  of  their  ripening,  as 
follows : 

Summer. — Madeleine,  Jargonelle,  Zoar  Seedling,  Osband's 
Summer,  Bloodgood,  Muskingum,  Moyamensing,  Julienne, 
Belle  of  Brussels,  Dorr,  Rostiezer,  Wadleigh,  Summer 
Frank  Real,  Tyson,  Dearborn's  Seedling,  Osborn. — 16. 


VARIETIES.  i  5 

Autumn. — St.  Ghislain,  Bartlett,  Wilbur,  Pratt,  Golden 
Beurre  of  Bilboa,  Knight's  Seedling,  Stevens'  Genesee, 
Washington,  Belle  Lucrative,  Gansel's  Bergamot,  Frederic 
de  Wurtemberg,  Harvard,  Long  Green,  Gushing,  Flemish 
Beauty,  Paradise  d'Automne,  Eyewood,  Adams,  Andrews, 
Beurre  Bosc,  Seckel,  Louise  Bonne  de  Jersey,  Heathcot, 
Trescott,  Abbott,  Brown  Beurre,  Jalousie,  Surpass  Virgalieu, 
Beurre  Yan  Marum,  Buffum,  Fulton,  Marie  Louise,  White 
Doyenne,  Swan's  Orange,  Beurre  d'  Anjou,  Urbaniste, 
Napoleon,  Yan  Mons'  Leon  le  Clerc,  Bishop's  Thumb, 
Queen  of  the  Low  Countries,  Grey  Doyenne,  Bleeker's 
Meadow,  Dix,  Yicar  of  Winkfleld,  Duchess  d'  Angouleme, 
Oswego  Beurre,  Beurre  Diel. — 47. 

Winter. — M'Laughlin,  Lewis,  St.  Germain,  Cross,  Colum- 
bia, Prince's  St.  Germain,  Beurre  d'Aremberg,  Chaumontel, 
Lawrence,  Glout  Morceau,  Winter  Nelis,  Passe  Colmar, 
Echassery,  Knight's  Monarch,  Easter  Beurre,  Buerre  de 
Ranz. — 16« 


Select  list  of  40  varieties,  by  Samuel  Walker,  Esq.,  of 
Roxbury,  Mass. 

American. — Bloodgood,  Dearbon's  Seedling,  Pratt,  Tyson, 
Knight's  Seedling,  Seckel,  Gushing,  Heathcot,  Andrews, 
Buffom,  Dix,  Lawrence  and  Columbia. — 13. 

European. — Citron  des  Carmes,  (Madeleine,)  Passans  du 
Portugal,  Williams'  Bon  Chretien,  (Bartlett,)  Flemish  Beau- 
ty, Eostiezer,  Fondante  d'  Automne,  Bezi  de  la  Motte, 
Doyenne  White,  Louise  Bonne  de  Jersey,  Doyenne  Grey, 
Beurre  Diel,  Dutchess  d' Angouleme  and  Glout  Morceau,  13. 

Additional. — Beurre  d'Aremberg,  Beurre  d'Anjou,  Beurre 


76  VARIETIES. 

Bosc,  Eyewood,  Henry  IV,  "Van  Mons'  Leon  le  Clerc,  Marie 
Louise,  Winter  Nelis,  Paradise  d'Automne,  Passe  Colmar, 
St.  Gbislain,  Vicar  of  Winkfield,  Urbaniste  and  EcTiassery. 
14. 

The  following  35  varieties  are  recommended  by  Mr.  Kirt- 
land: 

Summer. — Madeleine,  Dearbon's  Seedling,  Bartlett,  Sum- 
mer Franc  Eeal,  Belle  de  Brussels,  Musk  Kobart,  Windsor, 
Summer  Beauty,  Zoar's  Seedling. — 9. 

Autumn. — Louise  Bonne  de  Jersey,  Beurre  Bosc,  Ananas 
d'  Ete,  Kirtland's  Beurre,  Marie  Louise,  Eousselet  of  Rheims, 
Honey,  Seckel,  Stevens'  Genesee,  Gansel's  Bei'gamot,  Heath- 
cot,  Beurre  Diel,  White  Doyenne,  Gray  Doyenne,  Dix, 
Erederic  de  Wurtemberg,  Bezi  de  La  Motte,  Coit's  Beurre, 
Duchess  d'Angouleme. — 19. 

Winter. — Winter  Nelis,  Beurre  de  Arembeirg,  Lewis, 
Beurre.  de  Ranz,  Easter  Beurre,  Chaumontel,  Uvedale's  St. 
Germain. — 9. 


The  report  of  the  Committee  from  Maine,  before  the 
American  Pomological  Society,  at  their  annual  meeting 
held  in  Boston,  in  September,  1854,  recommend  the  follow- 
ing 34  varieties,  which  have  there  "  been  cultivated  with 
great  success." 

Bartlett,  Beurre  d'Aremberg,  Beurre  d'Amanlis,  Beurre 
d'Anjou,  Beurre  Bosc,  Beurre  Clairgeau,  Beurre  Giffard, 
Beurre  St.  Nicolas,  Beurre  Superfin,  Buffum,  Dearborn's 
Seedling,  Doyenne  d'  Ete,   Doyenne  Boussoch,  Duchess  d' 


VARIETIES.  77 

Angouleme,  Dunmore,  Flemish  Beauty,  Fulton,  Glout 
Morceau,  Jalousie  de  Fontenay  Vendee,  Lawrence,  Louise 
Bonne  de  Jersey,  Marie  Louise,  McLaughlin,  Nappleon, 
Passe  Colraar,  Eostiezer,  Seckel,  Stevens'  Genesee,  St.  Ghis- 
lain,  Tyson,  Urbaniste,  Vicar  of  Winkfield,  White  Doyenne 
and  Winter  Nelis. 


John  C.  Jenkins,  Esq.,  of  Adams  County,  Missisippi, 
recommends  the  following  list,  embracing  32  varieties  : 

Summer, — Madelaine  or  Citron  des  Carmes  on  Quince, 
Doyenne  d'  Ete,  Bloodgood,  Beurre  Giflfard,  Eostiezer, 
Tyson,  Passans  du  Portugal,  Summer  Franc  Eeal,  Julienne, 
Bartlett.— 10. 

Autumn. — Beurre  Diel,  Golden  Beurre  of  Bilboa,  Buerre 
d'Amanlis,  Beurre  Bosc,  Marie  Louise,  Duchess  d' Angou- 
leme, Beurre  Goubalt,  Leech's  Kingsessing,  Doyenne  White, 
Doyenne  Grey,  Dix,  Brandywine,  Beurre  d'Anjou,  Louise 
Bonne  de  Jersey,  Seckel,  Fondante  d'Automne,  or  Belle  Lu^ 
crative,  Vicomte  de  Spoelberg,  Flemish  Beauty. — 18. 

Winter. — Winter  Nelis,  Glout  Morceau,  Knight's  Monarch, 
Passe  Colmar. — 4. 


Mr.  Jaques,  of  Worcester,  Mass.,  in  his  "  Practical  Treatise 
on  the  Management  of  Fruit  Trees,"  gives  a  descriptive 
list  of  the  following  Pears,  in  the  order  of  their  ripening, 
comprising  31  varieties : 

Summer. — Madeleine,  Jargonelle,  Bloodgood,  Dearborn's 
Seedling,  Bartlett. — 5. 

Autumn. — Eostiezer,  Andrews,  Beurre  d'Amanlis,  Golden 


78  VARIETIES. 

Beurre  of  Bilboa,  Paradise  d'Automne,  St.  Ghislain,  Heath- 
cot,  Fondante  d'Automne,  Buffam,  Seckel,  Flemish  Beauty, 
Henry  IV,  Fulton,  Louise  Bonne  de  Jersey,  Urbaniste, 
Beurre  Bosc,  Marie  Louise,  Bix,  Coffin's  Virgalieu^  Beurre 
Diel.— 20. 

Winter. — Vicar  of  Winkfield,  Lewis,  Columbia,  Beurre  d' 
Aremberg,  Winter  Nelis,  Lawrence. — 6. 

List  of  30  varieties  by  Dr.  Valk,  of  Flushing,  L.  I. 

/Summer. — Bartlett,  Bloodgood,  Jargonelle,  Madeleine,  and 

Eostiezer. — 5. 

Autumn. — Beurre  Bosc,  Beurre  Capiaumont,  Beurre  de 
Amanlis,  Beurre  de  Beaumont,  Beurre  Diel,  Gansel's  Ber- 
gamot.  Doyenne  Grey,  Duchess  d'  Angouleme,  Colmar  d' 
Aremberg,  Dunmore,  Flemish  Beauty,  Fondante  d'Automne, 
Frederick  de  Wurtemberg,  Vendee,  Louise  Bonne  de  Jersey, 
Paradise  d'  Automne,  Urbaniste,  Van  Mons'  Leon  le 
Clerc— 18. 

Winter. — Beurre  d'  Aremberg,  Beurre  Eanz,  Columbia, 
Glout  Morceau,  Ne  Plus  Meuris,  Passe  Colmar  and  Winter 
Nelis.— 7. 

J.  K.  Eshleman,  of  Chester,  Pa.,  gives  the  following  as 
the  best  list  of  Pears  for  cultivation,  selected  from  one  hun- 
dred varieties  planted  by  him,  and  comprising  28  varieties, 
viz  : 

Bloodgood,  Beurre  Giffard,  Tyson,  Bartlett,  St.  Ghislain, 
Seckel,  Dearborn's  Seedling,  Elizabeth,  Washington,  Ott, 
Eostiezer,  Hanner's,  Henkel,  Fondante  de  Malines,  Chancel- 
lor, Fulton,   Camerling,   Urbaniste,  Kingsessing,  Buffum, 


VARIETIES.  79 

Liberale,  Capiaumont  Flemish  Beauty,   Lawrence^  "Winter 
Nelis,  Bleeker's  Meadow,  Passe  Colmar,  and  Glout  Morceau. 

Thomas  Hancock,  Esq.,  of  Burlington  Co.,  New  Jersey, 
reported  to  the  American  Pomological  Society,  a  list  of  24 
varieties  of  the  Pear,  as  best  suited  to  that  region,  as 
follows : 

Bartlett,  Beurre  d'Anjou,  Beurre  Bosc,  Beurre  Easter, 
Bloodgood,  Doyenne  d'  Ete,  Duchess  d'  Angouleme,  Early 
Catherine,  Echassery,  Elizabeth,  (Manning's,)  Fondante  d' 
Automne,  Henrietta,  Lawrence,  Limon,  Muscadine,  Osband'a 
Summer,  Oswego,  Rostiezer,  Seckel,  Stevens'  Genesse,  St. 
Ghislain,  Trimble,  Urbaniste,  Washington. 

Selection  of  24  varieties  by  Lewis  F.  Allen,  Esq.,  of 
Black  Rock,  New  York. 

Summer. — Osband's  Summer,  Madeleine,  Bloodgood, 
Bartlett. 

Autumn. — Stevens'  Genesee,  Oaondaga,  Louise  Bonne  de 
Jersey,  Washington,  White  Doyenne,  Grey  Doyenne,  Duch- 
ess d' Angouleme,  Beurre  Diel,  Seckel,  Columbia. — 10. 

Winter. — Glout  Morceau  and  Winter  Nelis. — 2. 

To  the  above  16  Mr.  A.  adds,  "  I  would  reserve  for  culti- 
vation" the  Beurre  Bosc,  Brown  Beurre,  Beurre  d'Amanlis, 
Van  Mons'  Leon  le  Clerc,  Flemish  Beauty,  Fondante  d' 
Automne,  Jaminette  and  Urbaniste. — 8. 

Mr.  Barry,  of  Rochester,  N.  Y.,  a  distinguished  and 
extensive  fruit  cultivator,  recommends  24  varieties,  viz : 

Summer. — Madeleine,  Osband's  Summer,  Dearborn's  Seed- 
ling, Bloodgood,  Summer  Franc  Real,  Belle  of  Brussels, 
Bartlett.— 7. 


80  VARIETIES, 

Autumn. — Seckel,  White  Doyenne,  Grey  Doyenne,  Beurre 
Diel,  Duchess  d'Angouleme,  Oswego  Beurre,  Swan's  Orange, 
Beurre  Bosc,  Louise  Bonne  de  Jersey,  Countess  de  Lunay, 
Paquency,  Ananas. — 12. 

Winter. — Chaumontel,  Winter  Nelis,  Beurre  d'Aremberg, 
Glout  Morceau,  Vicar  of  Winkfield. — 5. 

Messrs.  J,  W.  Hays  and  William  Eeid,  of  New  Jersey, 
recommend  the  following  23  varieties  : 

Summer. — Amire  Johannot,  Madeleine. — 2. 

Autumn.— BsLTtlett,  Belle  Lucrative,  Andrews,  Washing- 
ton, Beurre  Bosc,  Seckel,  Duchess  d'Angouleme,  White 
Doyenne,  Grey  Doyenne,  St.  Ghislain,  Flemish  Beauty, 
Urbaniste,  Louise  Bonne  de  Jersey,  Marie  Louise,  Beurre 
d'Anjou. — 15. 

Winter. — Yicar  of  Winkfield,  Beurre  Diel,  Winter  Nelis, 
Beurre  d'Aremberg,  Glout  Morceau,  Easter  Beurre. — 6. 

John  B.  Eaton,  Esq.,  of  Buffalo,  presented  the  following 
list  to  the  Pomological  Convention  of  fruit  growers  at  Bos- 
ton, as  the  best  varieties  for  cultivation  in  his  vicinity.  It 
comprises  22  varieties. 

Bartlett,  Beurre  d'Amanlis,  Beurre  d'Aremberg,  Beurre 
Diel,  Bloodgood,  Duchess  de  Angouleme,  Easter  Beurre, 
Flemish  Beauty,  Glout  Morceau,  Grey  Doyenne,  Vicar  of 
Winkfield,  Louise  Bonne  de  Jersey,  Seckel,  Stevens'  Gene- 
see, Winter  Nelis,  White  Doyenne,  Beurre  d'  Anjou, 
Beurre  Langelier,  Duchess  d'Orleans,  Lawrence,  Rostiezer. 
Tyson. 


VARIETIES.  81 

The  report  of  Samuel  Feast,  Esq.,  of  Baltimore  County, 
Maryland,  recommends  the  following  as  "  good  and  worthy 
of  cultivation,"  comprising  22  varieties  : 

Bartlett,  Beurre  Bosc,  Beurre  Beaumont,  Beurre  Giffard, 
Beurre  Quetelet,  Bezy  d'  Esperin,  Delices  d'Hardenpont, 
Duchess  d'  Angouleme,  Easter  Beurre,  Figue  d'  Alencon, 
Fondante  d'Automne,  Ghislain,  Glout  Morceau,  Lawrence, 
Louise  Bonne  de  Jersey,  Eostiezer,  Eeine  de  Hiver,  Suzette 
de  Bavay,  Seckel,  Triomphe  de  Jodoigne,  Vicar  of  Wink- 
field,  Winter  Nelis. 

The  following  is  Downing's  selection  of  choice  Pears, 
ripening  in  succession  from  July  to  April,  and  comprising 
20  varieties : 

Madeleine,  Bloodgood,  Dearborn's  Seedling,  Bartlett, 
Andrews,  Summer  Franc  Eeal,  White  Doyenne,  Seckel, 
Fondate  d'Automne,  Grey  Doyenne,  Urbaniste,  Dunmore, 
Marie  Louise,  Van  Mons'  Leon  le  Clerc,  Beurre  Bosc,  Dix, 
Columbian,  Winter  Nelis,  Bearre  d'Aremberg  and  Knight's 
Monarch. 

List  of  "20  of  the  finest  Pears,"  by  Cheever  Newhall, 
Esq.,  one  of  the  former  Vice  Presidents  of  the  Massachu- 
setts Horticultural  Society. 

Madeleine,  Eostiezer,  Dearborn's  Seedling,  Andrews,  Dix, 
Tyson,  Heathcot,  Bartlett,  Golden  Beurre  of  Bilboa,  Buffum, 
Fondante  d'Automne,  Paradise  d'Automne,  Seckel,  Fulton, 
Flemish  Beauty,  Beurre  Bosc,  Louise  Bonne  de  Jersey,  Ur- 
baniste, Glout  Morceau,  Winter  Nelis. 

The  statement  of  the  committee  on  fruits   from    Ohio, 


82  VARIETIES. 

comprising  Messrs.  Buchanan,  Ernst  and  Warden,  of  Cincin- 
nati, to  the  American  Pomological  Society,  in  September 
1854,  together  with  other  sorts,  recommend  the  following  20 
varieties : 

Bartlett,  Beurre  d'  Aremberg,  Beurre  Diel,  Bloodgood, 
Dearborn's  Seedling,  Dix,  Doyenne  d'  Ete,  Duchess  d'. 
Angouleme,  Easter  Beurre,  Flemish  Beauty,  Heatlicot, 
Lawrence,  Louise  Bonne  de  Jersey,  ^ladeleine,  Marie  Louise, 
Seckel,  Stevens'  Genesee,  Tyson,  Washington  and  White 
Doyenne. 

The  report  of  Messrs.  Gabriel,  Totten,  Terry  and  Clift, 
from  Connecticut,  before  the  American  Pomological  Society, 
in  September,  1854,  comprising  about  50  varieties  ;  but  as 
they  remark,  they  may  have  erred  in  regard  to  some  kinds 
included  in  their  catalogue,  I  have  taken  but  twenty  from 
their  list,  as  being  settled  beyond  dispute  as  those  adapted  to 
general  cultivation.     They  are  as  follows : 

Summei\ — Bloodgood,  Dearborn's  Seedling,  Rostiezer, 
Tyson. — 4. 

Autumn. — Bartlett,  Beurre  Bosc,  Beurre  Diel,  Dix,  Duch- 
ess d' Angouleme,  Flemish  Beauty,  Louise  Bonne  de  Jersey, 
Marie  Louise,  Paradise  d'Autonme,  Urbaniste,  Van  Mons' 
Leon  le  Clerc. — 11. 

Winter. — Beurre  d'  Aremberg,  Easter  Beurre,  Glout  Mor- 
ceau.  Passe  Colmar  and  Winter  Nelis. — 5. 

The  following  is  the  list  of  the  Genesee  Valley  Horticul- 
tural Society,  embracing  20  varieties. 

Summer. — Madeleine,  Bloodgood,  Dearborn's  Seedling, 
Osband's  Summer,  Belle  of  Brussels,  Bartlett,  Tyson. — 7. 


VARIETIES.  H'6 

Autumn. — Stevens'  Genesee,  White  Doyenne,  Onondaga, 
Seckel,  Grrey  Doyenne,  Brown  Beurre,  Beurre  Diel,  Duchess 
d'Angouleme. — 8. 

Winter. — Beurre  d'Aremberg,  Prince's  St.  Germain,  Passe 
Golmar,  Winter  Nelis,  Winter  Bell. — 5. 

List  of  the  ^''hest  Pears,"  adopted  by  the  Pomological 
Congress,  at  their  sitting,  Oct.  1851,  comprising  19  varieties. 

Summer. — Madeleine,  Eostiezer,  Dearborn's  Seedliog, 
Bloodgood,  Andrews,  Tyson. — 6. 

Autumn. — Bartlett,  Golden  Beurre  of  Bilboa,  Buffum 
Fondante  d'  Automne,  Seckel,  Fulton,  Flemish  Beauty, 
Beurre  Bosc,  Louise  Bonne  de  Jersey,  Urbaniste. — 10. 

Winter. — Winter  Nellis,  Beurre  d'  Aremberg,  Vicar  of 
Winkfield.— 3. 

The  committe  from  the  State  of  Michigan  reported  to  the 
American  Pomological  Society,  in  September,  1856,  the 
following  19  varieties,  as  ^^  very  good^''  and  "  hestJ^ 

Bartlett,  Belle  Lucrative,  or  Fondante  d' Automne,  Blood- 
good,  Beurre  Diel,  Beurre  d'Aremberg,  Buffum,  Dearborn's 
Seedling,  Dix,  Doyenne  White,  Duchess  d'  Angouleme, 
Flemish  Beauty,  Glout  Morceau,  Louise  Bonne  de  Jersey, 
Madeleine,  Passe  Colmar,  Seckel,  Sterling,  Stevens'  Genesee, 
Winter  Nelis. 


Mr.  Edgar  Saunders,  an  experienced  fruitgrower,  residing 
near  Philadelphia,  recommends  the  following  17  varieties : 

Summer. — Bartlett,  Beurre  Giffard,  Bloodgood,  Madeleine 
and  Eostiezer. — 5. 


84  VARIETIES. 

Autumn. — Fondante  d'Automne,  Beurre  d'Anjou,  Ducb' 
ess  d'Angoiileme,  Louise  Bonne  de  Jersey,  Seckel,  "White 
Doyenne. — 6. 

Winter. — Beurre  d'  Aremberg,  Easter  Beurre,  Giout 
Morceau,  Triomplie  de  Jodigne,  Vicar  of  Winkfield  and 
Winter  Nelis. — 6. 

Selection  of  17  kinds  by  a  writer  in  the  "  Country  Gen- 
tleman," published  by  Luther  Tucker,  Esq.,  Albany,  N.  Y. 

Bartlett,  Yirgalieu,  (White  Doyenne,)  Louise  Bonne  de 
Jersey,  Buffum,  Flemish  Beauty,  Howell,  Beurre  d'Anjou, 
Onondaga,  Beurre  Clairgeau,  Beurre  Diel,  Beurre  dArem- 
berg,  Glout  Morceau,  Yicar  of  Winkfield,  Lawrence,  Prince's 
St.  Germain,  Easter  Beurre,  and  Doyenne  de  Hiver. 

Mr.  E.  Wight,  of  Eoxbury,  Mass.,  reported  in  favor  of 
the  following  16  varieties: 

Rostiezer,  Tyson,  Brandywine,  Beurre  d'  Anjou,  Buflfum, 
Alpha,  Howell,  Fondante  de  Noel,  Beurre  Sterckmans, 
Beurre  Superfin,  Theodore  Yan  Mons,  St,  Michel- Archange, 
Sterling,  Lawrence,  Walker,  Ananas,  or  Henry  lY. 

Mr.  T.  S.  Comett,  Esq.,  of  Indiana,  reports  to  the  Ameri- 
can  Pomological  Society  the  following  13  varieties,  as 
having  "  given  satisfaction,"  viz : 

Madeleine,  Bloodgood,  Julienne,  Dearborn's  Seedling, 
Washington,  Bartlett,  Seckel,  Louise  Bonne  de  Jersey, 
White  Doyenne,  Passe  Colmar,  Beurre  Diel,  Winter  Nelis, 
Lawrence. 

Mr.  Edward  Tatnall,  of  Brandywine,  Delaware,  in  his 


VARIETIES.  85 

report  to  the  American  Pomological  Society,  September, 
1856,  speaks  favorably  of  tbe  following  12  varieties,  viz : 

Bartlett,  Dearborn's  Seedling,  Tyson,  Doyenne  d'  Ete, 
Ott,  Brandywine,  Bloodgood,  Madeleine,  Beurre  Bosc, 
Lodge,  Brown  Beurre,  Echassery. 

List  of  tbe  best  12  varieties  of  Pears,  recommended  by 
S.  L.  Goodale,  a  very  intelligent  cultivator,  of  Saco,  Maine. 

Dearborn's  Seedling,  Flemish  Beauty,  Vicar  of  Winkfield, 
Fulton,  Gushing,  Fondante  d'Automne,  Frederick  of  Wur- 
temberg,  Dix,  Heathcot,  McLaughlin,  Golden  Beurre  of 
Bilboa,  Beurre  Bosc. 

List  of  the  best  12  varieties,  recommended  by  Mr.  Elijah 
Beckwith,  of  Bangor,  Maine,  as  follows : 

Dearborn's  Seedling,  McLaughlin,'  Black  "Worcester, 
Bartlett,  Fondante  d'Automne,  Winter  Nelis,  Louise  Bonne 
de  Jersey,  Vicar  of  Winkfield,  Beurre  d'Aremberg,  Seckel, 
Beurre  Bosc,  Glout  Morceau. 

Mr.  Thompson,  of  the  gardens  of  the  Horticultural  Socie- 
ty at  Chiswich,  England,  gave  the  following  as  the  5  hesf 
Autumn,  and  the  5  hest  Winter  Pears  : — 10  varieties : 

Aw^Mmn.— Marie  Louise,  Louise  Bonne  de  Jersey,  Thomp- 
son, Beurre  Bosc,  Knight's  Monarch. 

Wwifer.— Knight's  March  Bergamot,  Glout  Morceau, 
Beurre  Eanz,  Ne  Plus  Meuris,  Winter  Nelis. 

These  are  all  European  varieties,  and  selected  from  seven 
hundred  kinds  cultivated  by  that  Society. 


86  VARIETIES. 

The  Pomological  Convention  at  Buffalo,  October,  1848, 
unanimausly  voted  that  the  following  8  varieties  are  Pears 
"  of  the  first  quality^  and  worthy  of  general  cultivation:^'' 

Dearborn's  Seedling,  Tyson,  Rostiezer,  Golden  Beurre  of 
Bilboa,  Bartlett,  Louise  Bonne  de  Jersey,  Beurre  d'  Arem- 
berg,  and  Glout  Morceau. 

Thomas  Allen,  Esq.,  of  St.  Louis,  Missouri,  in  his  state- 
ment as  reported  to  the  American  Pomological  Society,  in 
1854,  recommends  the  following  8  varieties  : 

Mitchell's  Russet,  (a  seedling  from  the  Seckel,  which  it 
very  strongly  resembles  in  every  respect,  except  in  size, 
being  larger,)  Bartlett,  Madeleine,  White  Doyenne,  Duchess 
d'Angouleme,  Napoleon,  Beurre  Diel,  and  Urbaniste. 

I  will  add  to  this  somewhat  extended  catalogue,  the  list 
adopted  by  the  American  Pomological  Society,  at  its  sitting 
in  Rochester,  in  1856.  After  a  full  and  protracted  discussion, 
and  a  careful  examination  of  the  reports  of  the  committees 
from  the  various  states  represented,  the  Society  unanimous- 
ly recommended  the  following  42  varieties  for  general 
cultivation : 

Ananas  d'  Ete,  Andrews,  Belle  Lucrative,  or  Fondante 
d'Automne,  Beurre  d'Anjou,  Beurre  St.  Nicholas,  Beurre  d' 
Aremberg,  Beurre  Diel,  Beurre  Bosc,  Beurre  Langelier, 
Bloodgood,  Bufifum,  Catillac,  Dearborn's  Seedling,  Doyenne 
d'Ete,  Duchess  d'Angouleme,  Easter  Beurre,  Flemish  Beau- 
ty, Figue  d'Alencon,  Fulton,  Glout  Morceau,  Golden  Beurre 
of  Bilboa,  Lawrence,  Long  Green  of  Cox,  Louise  Bonne  de 
Jersey,  Madeleine,  Manning's  Elizabeth,  Napoleon,  Nouveau 
Poiteau,  Paradise  d'  Automne,  Rostiezer,  Seckel,  Sheldon, 


VARIETIES.  87 

SolJat  Laboureur,  St.  Michael-Archange,  Triomphe  de  Jo- 
doigne,  Tyson,  Urbaniste,  Uvedale's  St.  Germain,  (for 
baking,)  Vicar  of  Winkfield,  White  Doyenne,  William's  Bon 
Chretien,  or  Bartlett,  Winter  Nelis. 

The  above  selected  lists,  twenty-eight  in  number,  comprise 
varieties  that  have  been  grown  in  almost  every  part  of  the 
United  States  and  England,  and  have  the  united  testimony 
of  the  most  experienced  and  distinguished  fruit  growers  in 
the  country  in  their  favor.  Committees  of  distinguished 
Pomologists  from  different  localities  in  Maine,  New  Hamp- 
shire, Massachusetts,  Connecticut,  New  York,  New  Jersey, 
Pennsylvania,  Michigan,  Ohio,  Indiana,  Delaware,  Maryland 
Missouri  and  Missisippi,  fully  agree  in  their  superior  excel- 
lence, and  at  least  five  Pomological  Associations,  including 
the  American  Pomological  Society  have  recommended  them 
for  general  cultivation.  These  lists,  therefore,  may  be 
consulted,  and  selections  made  from  them  with  perfect  con- 
fidence in  their  reliability. 

With  a  very  few  exceptions,  viz  : — the  White  Do3^enne, 
Van  Mons,  Bleeker's  Meadow,  and  perhaps  two  or  three 
others  that  fail  in  some  localities,  all  the  varieties  named 
in  the  above  lists  are  almost  certain  to  succeed  well.  Still 
the  catalogues  are,  in  many  instances,  unnecessarily  large, 
and  a  selection  from  these  even,  may  be  made  with  advantage. 
It  will  be  seen  that  many  of  the  varieties  are  included  in  near- 
ly every  one  of  the  twenty -eight  lists  given.  The  Bartlett, 
Louise  Bonne  de  Jersey,  Seckel,  Beurre  Bosc,  Glout  Mor- 
ceau,  Duchess  d'  Angouleme,  and  others,  are  of  this  class. 
Therefore  it  is  a  very  simple  matter,  even  for  the  most 
inexperienced,  to  select  for  himself  a  list  of  such  as  shall  be 
adapted  to  any  locality,  and  of  the  finest  quality. 

For  the  convenience,  hoAvever,  of  such  as  would  prefer  a 


88 


VARIETIES. 


list  ready  furnished  to  their  hand,  and  as  a  guide  to  those 
who  are  just  commencing  the  culture  of  this  dehcious  fruit, 
I  will  suggest  the  following  catalogue  for  general  cultivation^ 
as  standards,  as  being  sufficiently  large,  and  perfectly  relia- 
ble.    It  comprises  26  varieties,  viz  : 


Varieties. 
Summer. — Madeleine, 

Bloodgood 

Beurre  GifFard, 

Rostiezer, 

Dearborn's  Seedling, .... 

Tyson, 

Auturmi. — Bartlett, 

Golden  Beurre  of  Bilboa, 
Fondante  d'Automne, . . . 

Flemish  Beauty,., 

Marie  Louise, 

Seckel, 

Howell, 

Van  Assche, , . . . . 

Louise  Bonne  de  Jersey, . 

Beurre  Bosc, 

Beurre  Dial, 

Duchess  d'Orleans, 

Urbaniste, 

Dix, 

Beurre  d'Anjou, 

Beurre  Clairgeau 

Winter. — Vicar  of  Winkfield, 

Beurre  d'Aremberg, 

Lawrence, 

Winter  Nelis, 


Time  of  Ripening. 

Middle  to  last  of  July. 

Late  in  July  and  early  in  August. 

First  to  the  middle  of  August. 

August. 

Middle  of  August  to  September. 

August  and  September. 

Last  of  August  to  October. 

September. 

Last  of  September. 

Last  of  September. 

Last  of  September  and  early  in  Oct. 

September  and  early  in  October. 

September  and  early  in  October.  ^ 

September  and  early  in  October. 

September  and  October. 

September  and  October. 

September  to  last  of  November. 

October. 

October  and  November. 

October  and  November, 

October  to  December. 

Last  of  October  and  November. 

November  to  January, 

November  to  February. 

November  to  March. 

December  to  January. 


In  the  above  list  we  have  six  Summer,  sixteen  Autumn 
and  four  "Winter  varieties,  given  in  the  order  and  with  the 
usual  time  of  ripening.  With  two  or  three  exceptions,  all 
these  are  illustrated  and  accurately  described  in  alphabetical 
order  in  the  subsequent  pages  of  the  work.  I  have  not 
designed  to  include  any  of  the  new  or  recently  introduced 
varieties,  although  many  of  them  are  both  valuable  and 
productive,  prefering  to  leave  these  to  the  choice  or  the 
fancy  of  more  experienced  cultivators. 


DWARF   VARIETIES. 


Some  varieties  of  the  Pear  are  rendered  more  productive, 
and  yield  larger  and  more  delicious  fruit,  when  grown  on 
the  Quince  stf)ck.  Varieties  adapted  to  this  mode  of 
culture,  can  be  thus  grown  to  better  advantage,  than  when 
on  their  own  roots.  The  advantages  of  dwarf  culture,  are, 
the  small  space  required  for  their  propagation, — coming 
almost  at  once  into  bearing, — the  great  productiveness  of  the 
trees, — their  less  liability  to  injury  from  high  winds,  and  the 
comparative  ease  by  which  the  fruit  may  be  gathered  with- 
out injury.  The  following  lists  embrace  varieties  best 
adapted  to  dwarfing  on  the  Angers  Quince.  We  first  give 
that  of  Mr.  Thomas  Rivers,  of  Sawbridgeworth,  England, 
one  of  the  most  distinguished  Pear  culturists  in  that  coun- 
try, who,  from  several  hundred  varieties  cultivated  by  him,^-" 
selects  the  following  24  sorts  for  cultivation  as  dwarfs.  It 
will  be  observed  that  they  are  all  European  varietie?,  and  are 
named  in  the  order  of  their  ripening. 


*Mi-.  R.  has  about  twenty-five  hundred  trees  each,  of  the  following  valu- 
able varieties  alone,  now  growing  in  his  orchand,  viz  : — Louise  Bonne  de 
Jersey,  Bartlett,  Vicar  of  Winkfieid,  Capiaumont,  and  two  or  three  other 
equally  reliable  sort?. — (.or.  Hart. 


90  DWARF   VARIETIES. 

Doyenne  d'  Ete,  Madeleine,  Jargonelle,  Beurre  Giffard, 
Williams'  Bon  Chretien,  (Bartlett,)  Beurre  d'  Amanlis, 
Beurre  Audusson,  White  Doyenne,  Grey  Doyenne,  Van 
Mons'  Leon  le  Clerc,  Louise  Bonne  de  Jersey,  Glout  Mor- 
ceau.  Duchess  d'Angoulerae,  Urbaniste,  Beurre  Diel,  Passe 
Colmar,  Winter  Nelis,  Beurre  Langelier,  Beurre  d'  Arem- 
berg,  Yicar  of  Winkfield,  Josephine  de  Malines,  Easter 
Beurre,  Suzette  de  Bavay,  Beurre  Eanz. 

Mr.  Elliot,  in  the  "  Fruit  Grower's  Guide,"  says,  "  Of 
those  known  to  succeed  permanently  when  grown  on  the 
Quince,  the  following  22  varieties  may  be  selected;" 

Doyenne  d'  Ete,  English  Jargonelle,  Madeleine,  Long 
Green  of  Autumn,  Beurre  Diel,  Glout  Morceau,  White 
Doyenne,  Grey  Doyenne,  Striped,  Long  Green  of  Autumn, 
Soldat  Laboreur,  Van  Mons'  Leon  le  Clerc,  Summer  Franc 
Eeal,  Bartlett,  Beurre  d'Amaulis,  Louise  Bonne  de  Jersey, 
Vicar  of  Winkfield,  Duchess  d'Angouleme,  Easter  Beurre, 
Duchess  d'  Orleans,  Beurre  d'  Anjou,  Doyenne  Boussouck, 
Passe  Colmar. 

The  New  York  Horticultural  Society,  at  its  meeting  in 
September,  1854,  adopted  the  following  list,  as  well  adapted 
for  cultivation  on  the  Quince  stock,  comprising  20  varieties. 

Kostiezer,  Beurre  d' Anjou,  Beurre  Diel,  Duchess  d'Angou- 
leme, White  Doyenne,  Louise  Bonne  de  Jersey,  Figue  d* 
Alencon,  Urbaniste,  Easter  Beurre,  Glout  Morceau,  Pound, 
Cattilac,  Vicar  of  Winkfield,  Napoleon,  Beurre  d'  Amanlis, 
Beurre  d'  Aremberg,  Soldat  Laboreur,  Beurre  Langelier. 
Long  Green  of  Cox,  Nouveau  Poiteau,  and  St.  Michael 
Archange. 


DWAKF   VARIETIES.  91 

Mr.  Jaqiies,  of  Worcester,  Mass.,  recommends  15  varieties, 


VIZ 


Summer  Franc  Eeal,  Bartlett,  Beurre  d'Amanlis,  Golden 
Beurre  of  Bilboa,  Flemish  Beautj,  Paradise  d'Automne, 
Beurre  de  Capiaumont,  St.  Michael,  Grey  Doyenne,  Louise 
Bonne  de  Jersey,  Duchess  d'Angouleme,  Beurre  Diel,  Vicar 
of  Winkfield,  Beurre  d'Aremberg,  Glout  Morceau. 


Mr.  Kenrick,  in  his  "  American  Orchardist."  published  in 
1844,  mentions  the  following  10  varieties  as  very  superior, 
and  admirably  adapted  for  cultivation  on  the  Quince  : 

Fondante  d'Automne,  Beurre  de  Capiaumont,  Duchess  d' 
Angouleme,  Louise  Bonne  de  Jersey,  Marie  Louise,  Urban- 
iste,  Bartlett,  Beurre  d'Aremberg,  Easter  Beurre,  Glout 
Morceau. 


The  Fruit  Growers'  Society  of  Western  New  York,  at  its 
meeting  in  February,  1856,  reported  the  following  as  a  list 
of  the  9  best  varieties  for  cultivation  on  the  Quince : 

Bartlett,  Louise  Bonne  de  Jersey,  White  Doyenne,  Law- 
rence, Vicar  of  Winkfield,  Easter  Beurre,  Glout  Morceau, 
Sheldon,  and  Flemish  Beauty. 


Mr.  Parsons,  of  Flushing,  N.  Y.,  one  of  the  best  nursery- 
men in  the  country,  and  whose  reliable  catalogue  contains 
a  very  extensive  list  of  valuable  varieties,  in  a  communica- 
tion to  the  editor  of  the  Horticulturist  in  1850,  remarks  : 
"  Of  the  varieties  on  the  Quince,  I  have  planted  only  six, 


02  DWAKF   VARIETIES. 

viz  : — Glout  Morceau,  Vicar  of  Winkfield,  Louise  Bonne  de 
'Jersey,  Winter  Nelis,  Lawrence  and  Beurre  d'Areraberg." 

Mr.  Parsons'  subsequent  experience  has  not  been  favora- 
ble to  the  culture  of  dwarf  Pears ;  but  from  the  very 
flattering  results  in  the  case  of  many  others,  his  may  be 
deemed  the  exception^  rather  than  the  rule.  My  own  experi- 
ence, with  that  of  those  who  are  extensively  engaged 
in  cultivating  Pears  as  dwarfs  has  been  favorable,  with  a 
judicious  selection  of  the  varieties  cultivated. 

The  American  Pomological  Society,  at  its  meeting  in 
Eochester,  in  September,  1856,  recommended  the  following 
21  varieties  for  growing  on  the  Quince  stock,  viz : 

Beurre  d'Amanlis,  Beurre  d'Anjou,  Beurre  Diel,  Catillac, 
Duchess  d'  Angouleme,  Easter  Beurre,  Figue  d'  Alencon, 
Fondante  d'Automne,  Glout  Morceau,  Long  Green  of  Cox, 
Louise  Bonne  de  Jersey,  Napoleon,  Nouveau  Poiteau,  Eos- 
tiezer,  Beurre  Langelier,  Soldat  Laboureur,  St.  Michael  d' 
Archange,  Urbaniste,  Uvedale's  St.  Germain  or  Belle 
Angevine,  (for  baking,)  Yicar  of  "Winkfield,  and  White 
Doyenne. 

With  due  deference  to  the  opinion  of  the  American 
Pomological  Society,  I  consider  the  calalogue  too  large 
fot  a  select  list,  and  although  all  these  and  some  others 
may  be  cultivated  as  dwarfs  with  a  pretty  good  degree 
of  success,  still,  a  dozen  only  of  such  varieties  as,  with 
good  culture  and  in  a  proper  soil,  are  never  known  to 
fail,  are  preferable.  I  would  therefore  suggest  the  following 
12  varities  for  cultivation  on  the  Quince  stock,  which  can  con- 
fidently be  recommended  to  all  who  desire  sorts  coming 
early  into  bearing,  and  are  very  productive.  They  are  given 
in  the  order  of  their  ripening,  viz  : 


DWAKF    VAKIETIE!?.  9o 


V.VRIKTIKH.  TlMK    OK    llirKNIMi 

Summer. — Rostiezer, August 

Aulwnn. — Fondante  d'Automne,.  . 

Louise  Bonne  ilo  Jersey, 

White  Doyenne, 

Beurre  Diel, 

Duchess  d'Orleans, 

Urbaniste, 

Duchess  d'  Angouleme, . 

Beurre  d'Anjou, 

Winter. — Yicar  of  Winkfield,. . . . 

Glout  JNlorceau, 

Easter  Beurre, 


Last  of  September. 
.September  and  October. 
September  to  November. 
September  to  last  of  November. 
October. 

October  to  November, 
October  and  November, 
October  to  December. 
November  to  January. 
December  to  January. 
January  to  May. 


The  foregoing  list  includes  two  varieties  that  are  very- 
desirable;  the  While  Doyenne  for  its  exquisite  delicious 
flavor,  and  the  Easter  Beurre  for  its  excellent  keeping  qual- 
ities. On  the  Pear  stock,  however,  and  sometimes  on  the 
Quince,  the  former  has  failed  in  some  localities,  the  fruit 
being  injured  \>j  cracking]  and  the  latter  in  not  ripening 
to  perfection  for  dessert  use.  With  a  great  majority  of  our 
best  Pomologists,  however,  they  are  decidedly  favorite  sorts, 
and  I  have  not  felt  at  liberty  to  leave  them  off.  Another 
estimable  variety,  the  Bartlett,  although  a  decided  favorite 
with  many,  I  have  omitted  in  my  list  of  sorts  recommended 
for  dwarf  culture,  from  its  liability  to  blight,  its  compara- 
tively short  life  on  the  Quince,  owing  to  its  apparent  want  of 
affinity  with  that  stock,  although  it  is  an  abundant  bearer 
of  most  beautiful  and  delicious  fruit  during  its  vitality.  On 
the  Pear  stock,  as  an  open  standard,  it  is,  however,  one  of  the 
very  best  varieties  grown  in  the  country. 

The  subsequent  illustrations  and  particular  descriptions  of 
the  varieties  included  in  the  foregoing  catalogue,  will  better 
enable  those  who  are  not  perfectly  familiar  with  the  kinds 
mentioned,  to  select  even  from  this  small  list,  such  as  are 
the  most  desirable,  when,  for  want  of  space  or  other  reasons, 
but  a  very  few  sorts  can  be  cultivated. 


niODUCTION  OF   NEW   VARIETIES. 


In  their  natural  wild  state,  each  of  the  different  kinds  of 
fruits,  such  as  the  Cherry,  the  Peach,  the  Pear,  &c.,  consis- 
ted of  one  or  more  species,  inferior  in  their  original  quality, 
or  which  became  afterwards  degenerated  by  unfavorable 
changes  of  climate,  exhausted  soils,  or  other  causes.  These 
several  species,  while  in  this  wild  and  uncultivated  state, 
always  reproduced  the  same,  with  occasional  slight  modifi- 
cations occasioned  by  local  or  incidental  causes.  To  change, 
therefore,  this  naturally  fixed  habit  of  the  tree,  and  obtain 
new  and  improved  varieties  of  its  fruit,  has  long  been  the 
subject  of  diligent  and  persevering  efibrt  on  the  part  of 
many  of  the  most  distinguished  Poraologists.  But  it  is  a 
process  attended  with  a  great  degree  of  uncertainty,  and 
requiring  much  time  and  patience.  To  the  interested  and 
enthusiastic  culturist,  however,  it  has  peculiar  atractions. 
By  slow  degrees  he  compels  unwilling  nature  to  bend  to  his 
continued  efforts.  "  The  sour  and  bitter  Crab  expands  into 
the  Golden  Pippin ;  the  wild  Pear  loses  its  thorns,  and 
becomes  a  Bergamot  or  a  Beurre  ;  the  Almond  is  deprived 
of  its   bitterness,  and   the   dry  and  flavorless  Peach  is  at 


96  PRODUCTION   OF  NEW    VARIETIES. 

length  a  tempting  and  delicious  fruit."     Such  are  tlie  results 
that  attend  the  persevering  efforts  of  the  skilful  culturist. 

To  produce  new  and  improved  varieties  of  the  Pear,  Dr. 
Van  Mons,  of  Belgium,  so  distinguished  in  Pomological 
science,  has  labored  with  indefatigable  energy  and  persever- 
ance nearly  his  whole  lifetime  for  this  object,  the  results 
of  which  are  a  great  number  of  new  varieties  of  rare 
excellence.  Ilis  theoiy,  however,  could  not  be  expected  to 
be  'perfect^  although  much  valuable  instruction  has  been 
drawn  from  his  experience.  His  theory  was  briefly  this. 
— The  aim  of  nature  is  simply  a  healthy,  vigorous  state  of  the 
tree,  producing  nearly  perfect  needs  for  its  own  continued 
propagation.  The  object  of  culture  should  be,  to  reduce 
excess  of  vegetation  in  the  tree,  diminish  the  size  of  the 
seeds,  and  increase  the  size  and  impi'ove  the  quality  of  the 
pulp  or  fruit  which  encloses  them.  He  also  maintains  that 
the  older  the  tree  of  any  cultiv^atcd  variety  of  the  Pear,  the 
nearer  will  the  seedlings  produced  from  it,  approach  its  orig- 
inal wild  state  ;  while  seedlings  from  the  fruit  of  young 
cultivated  trees  of  good  sorts,  more  frequentl}'  produce  im- 
proved varieties. 

Dr.  Van  Mons,  acting  on  this  principle,  selects  his  seeds 
from  young  seedling  trees^  sows  them  in  his  seed  bed,  where 
they  remain  until  they  are  of  a  size  sufficient  to  enable  him 
to  judge  of  their  character.  lie  then  selects  the  most  vigor- 
ous and  promising,  plants  them  out  and  patiently  awaits 
their  fruiting.  The  first  seeds  from  the  best  of  these  he 
again  sows,  and  repeats  the  operation.  Each  generation 
comes  more  quickly  into  bearing  than  the  one  preceeding 
it ;  the  fifth  sowing  often  coming  into  bearing  in  three  years, 
and  producing  fruit,  in  many  instances,  of  rare  excellence. 
Whatever  we  may  think  of  his  theory,  the  results,  as  before 


PRODUCTION   OF   NEW    VARIETIES.  97 

remarked,  have  been  several  new  varieties  productive  in 
habit,  and  of  delicious  flavor.  Following  this  plan,  in 
order  to  produce  improved  varieties  of  the  Pear,  we  must 
first  be  careful  to  plant  the  seeds  of  seedling  Pears  of  heal- 
thy and  vigorous  growth,  and  continue  the  process  until  we 
have  attained  our  object,  viz,  new  varieties  of  a  high 
degree  of  excellence. 

This  is  the  Belgian  method,  from  which  some  of  the 
fruit  culturists  in  England  and  our  own  country  dissent, 
and  maintain  that  new  varieties  may  be  obtained  from  the 
seeds  of  the  most  valuable  sorts  oi  oxiv  grafted  Pears^  equally 
as  good  as  by  the  Van  Mons  mode,  and  without  his  long 
and  repeated  process  of  successive  plantings ;  and  claim  that 
some  of  our  native  favorite  fruits  were  obtained  at  once 
from  the  seeds  ,of  the  old  grafted  varieties.  In  some 
instances  this  is  doubtless  true,  but  whether  the  result  is 
from  chance  or  otherwise,  we  cannot  with  certainty  deter- 
mine. Should  the  Amateur  desire  to  engage  in  the  pleasant 
but  somewhat  tardy  process  of  propogating  new  varieties, 
it  would  be  advisable  to  employ  both  methods,  carefully 
keeping  each  distinct  and  separate  from  the  other,  and  com- 
pare the  results. 

New  Varieties  by  Fertilization. — This  is  a  process 
for  obtaining  new  varieties  by  cross  impregnation,  or  fertil- 
izing the  pistil  of  one  variety  with  the  pollen  of  another. 
It  was  advocated  and  practiced  by  T.  A.  Knight,  Esq.,  for- 
merly President  of  the  Horticultural  Society,  of  London, 
and  is  now  generally  practiced  in  England,  as  well  as  by 
many  of  our  own  fruit  growers,  with  success. 

The  Pear  blossom  has  five  central  organs  elevated  above 
the  others,  called  i\\Q  pistils^  the  upper  or  enlarged  extrem- 
ity   of  each    of    which    is    called    the   stigma.     These    are 


98  PRODUCTION    OF  NEW    VARIETIES, 

surrounded  by  other  delicate  thread-like  organs  called  the 
stamens^  supporting  on  their  upper  extremity  the  anthers. 
These  last  are  little  receptacles  containing  the  pollen  or 
fertilizing  dust.  In  their  natural  operation,  when  the  flow- 
ers open,  the  anthers  become  distended,  and  when  perfectly 
ripe,  burst  and  discharge  their  pollen  on  the  stigma,  whose 
gummy  exterior  receives  and  retains  the  fertilizing  shower, 
rendering  fruitful  the  young  seed  lying  at  its  base.  This 
same  process  artificially  performed,  by  impregnating  or 
fertilizing  the  pistil  of  one  variety  of  fruit  with  the  pollen 
of  another,  will  produce  a  fruit  partaking  in  some  degree  of 
the  properties  of  both.  This  is  performed  by  simply  clip- 
ping off,  with  a  pair  of  fine  scissors,  all  the  stamens,  (before 
the  blosom  is  fully  expanded,)  of  the  variety  which  is  inten- 
ded to  be  impregnated,  carefully  leaving  the  pistils 
untouched,  and  when  the  flower  is  fully  expanded,  and  the 
stigma  properly  matured,  (which  will  be  indicated  by  its 
glutinous  surface,)  transfering  to  it  with  a  camel's  hair  pen' 
cil,  the  pollen  of  the  sort  with  which  it  is  to  be  crossed. 
This  process  does  not  particularly  affect  the  fruit,  but  the 
seeds  partake  of  the  nature  of  both  the  original  sorts,  and 
produce  trees  which  yield  intermediate  varieties  of  new,  and 
frequently  of  rare  and  valuable  qualities.  By  this  means 
some  of  the  present  excellent  sorts  have  been  obtained, 
both  in  Europe  and  our  own  country. 

It  will  be  seen  at  once  that  the  process  should  be  perform- 
ed before  the  stigma  of  the  blossom  is  impregnated  with  its 
own  pollen,  or  that  of  the  surrounding  flowers,  as  it  is  impos- 
sible  after  that  to  innoculate  it  again.  To  prevent  this,  a  thin 
gauze  covering  should  be  placed  over  it  for  a  few  days  before 
and  after  the  operation,  to  protect  it  from  the  pollen  floating 
in  the  air,  or  from  the  intrusion  of  insects,  by  which,  some- 
times, the  flower  becomes  accidentally  impregnated. 


PLANTING   AN   OllCllAED. 


In  selecting  a  site  for  aa  orchard,  the  cultivator  should  in. 
all  cases,  when  practicable,  have  reference  to  the  situation, 
nature  of  the  soil,  &c.,  as  much  of  his  future  success  in  fruit 
growing  mav  depend  on  this.  The  situation  rather  to  be 
prefered  for  an  orchard,  should  be  a  gently  elevated  locality, 
or  a  side  hill  with  a  very  easy  declivity  towards  the  west 
or  southwest.  The  low  bed  of  a  valley,  unless  drained  by 
a  river  or  running  stream,  should,  if  possible,  be  avoided. 
The  best  soil  for  the  Pear  is  a  deep,  friable  loam,  rather 
moist,  with  a  gravelly  subsoil.  It  should  be  carefully  pre- 
pared, either  by  deep  ploughing,  or  trenching,  and  when 
thoroughly  pulverized,  well  manured.  When  the  time  and 
expense  can  be  afforded,  the  entire  surface  should  be 
trenched,  to  the  depth  of  two  or  three  feet,  and  manure 
plentifully  and  thoroughly  intermingled  with  the  soil  the 
whole  depth.  If  this  is  considered  impracticable,  a  deep 
and  thorough  ploughing,  cross  ploughing  and  subsoiling, 
with  a  plentiful  manuring,  is  indispensable  in  all  cases. 

The  surface  thus  prepared,  the  next  process  will  be 
LAYING  OUT  THE  GROUNDS. 

This  is  a  matter  of  considerable  importance,  as  nothing 
is  more  unsightly  in  appearance,  or  obnoxious  to  good  taste, 


loo  PLANTING    AN   OllCHALW. 

than  the  irregular,  crooked,  awkward  apologies  for  rows 
that  we  see  in  some  orchards.  This  is  as  inconvenient  in 
working,  as  it  is  unpleasant  to  the  eye,  particularly  as  a 
thorough  cultivation  of  the  grounds  is  indispensable  to  the 
vigor  and  fruitfulness  of  the  trees.  The  most  simple  and 
common  plan  is,  to  set  out  trees  in  rows  at  equal  distances, 
crossed  by  other  rows  at  the  same  distance,  or  "  running 
both  w^ays,"  leaving  the  trees  standing  in  equal  squares,  thus  : 


7 

•5f  *  *  *  -X-  -K  *  ''' 


*  -X-  •JT  ■fi-  TS-  tC-  ^ 


*  4^  *  * 


9  i6  *  *  *  *■  *  * 


This  is  a  very  simple  operation,  requiring  only  a  measure 
of  equal  distances  between  the  trees  of  the  first  row,  and 
the  rows  of  trees  which  follow.  Plant  the  first  row  of  trees  at 
equal  distances  from  each  other,  in  a  perfectly  straight  line, 
setting  the  trees  a  and  h  fif st.  Next  set  the  row  a  g  at  right 
angles  with  a  h,  in  the  same  manner,  observing  the  same 
distance  between  each  tree,  setting  the  tree  g  first.  Then 
lay  off  the  rows  g  h  and  b  h  parallel  with  a  h  and  a  g,  and 
set  a  stake  perpendicularly  at  h.  Drive  stakes  where,  each 
tree  in  the  rows  g  h  and  b  h  is  intended  to  stand,  and  you 
have  a  perfect  guide  by  ranging  with  the  eye  from  stake  to 
tree,  each  way,  for  the  exact  place  of  every  remaining  tree 
in  the  orchard,  setting  those  that  are  to  occupy  the  places 
of  the  stakes  last. 


rLANi'JNG  AN   ORCHAKD. 


lOi 


Another  mode  of  arrangement  is  sometimes  adopted  by 
orchardists  called  tlie  simple  quincunx  form,  as  follows : 


But  this  is  merely  a  modification  of  the  former  method, 
or  in  reality,  is  the  same  form  of  equal  squares,  diagonally 
arranged.  It  has  no  peculiar  advantages,  unless  in  certain 
instances  for  some  reason  it  may  be  desirable  to  change  the 
direction  of  the  rows. 

A  very  essential  improvement,  however,  is  the  hexagonal 
or  improved  quincunx  method  of  planting.  Its  advantages 
are,  a  more  exact  equality  of  space,  better  facilities  for  cul- 
tivation, and  free  circulation  of  air,  from  having  the  rows 
running  in  three  directions,  instead  of  two  ;  together  with 
greater  beauty  and  harmony  of  arrangement,  as  will  be  seen 
by  the  annexed  diagram. 


iU2  PLANTING    AN    UKOHAKD. 

I'o  lay  out  an  orchard  after  this  plan  appears  more  dif- 
ficult than  either  of  the  former  methods,  but  in  reality,  it  is 
very  eas}',*  requiring  only  a  nice  and  accurate  measurement, 
to  get  the  proportionate  distances.  This  can  be  ascertained 
as  follows :  First  drive  a  stake  perpendicularly  at  the  cor- 
ner a,  then  druw  the  line  through  from  a  to  g^  where  you 
intend  the  first  row  of  trees  to  stand.  Next  draw  the  line 
from  a  to  A,  precisely  at  right  angles  with  a  g.  These  two 
lines  must  be  drawn  with  mathematical  correctness,  as  on 
this  depends  the  regularity  of  the  whole  arrangement. 
Now  measure  the  exact  distance  that  you  wish  the  trees  to 
stand  from  each  other,  measuring  from  the  center  of  the 
stake  «,  on  a  line  with  (/,  and  drive  down  stakes  at  &,  c,  c?,  e, 
/and  ^,  for  every  tree  in  that  row.  Then  take  just  double 
the  distance  from  a  to  h  on  your  line,  measuring  from  the 
center  of  the  stake  5,  and  the  precise  point  where  this  line 
touches  the  line  a  A,  will  be  the  place  of  the  first  tree 
in  the  row  p  q.  Drive  a  stake  at  p^  and  measure  the  dis- 
tance from  a  to  p^  which  will  be  the  exact  distance  of  all 
the  trees  in  the  line  a  h.  Now  if  the  distance  of  the  trees  a 
b,  c,  d,  &c.,  is  thirty  feet  from  each  other  in  the  row  a,  g, 
the  distance  from  b  to  p  will  be  sixty  feet,  and  the  distance 
from  a,  j^,  ^h  ^'^•i  fifty-one  feet,  eleven  and  three  quarter 
inches.  Now  draw  the  lines  h  o  parallel  with  a  g,  and  g  o 
parallel  with  a  A,  and  set  off  the  distances  each  thirty  feet  in 


*  This  may  l)e  mathematically  demonstrated  as  follows : — The  dis- 
tance that  the  trees  arc  designed  to  stand  from  each  other  is  known,  say 
thirty  feet.  This  distance  forms  the  side  of  the  right  angle  triangle  a  b  p, 
the  side  6  p  of  which  is  precisely  double  that  of  a  b,  or  sixty  feet.  The 
square  root  of  the  difference  between  the  squares  of  the  sides  a  b  and  b  p, 
will  be  fifty-two  feet,  eleven  and  three  quarter  inches,  the  distance  for  all 
the  trees  in  the  rows  a  h  and  g  o,  and  so  of  any  other  distance  tliat  the 
culturist  may  prefer. 


PLANTING   AN   ORCHARD. 


10.' 


the  row  h  0,  as  in  a  g^  and  fiftj-one  feet,  eleven  and  a  half 
inches  in  ^  o  as  in  a  A,  and  drive  stakes  at  /,  Ic,  Z,  ttz, 
n^  0,  q  and  the  intersecting  lines  p  i,  a  k,  h  I,  c  w?, 
d  71^  e  0,  /  g,  with  those  of  b  p,  c  h,  d  i,  e  k,  f  I,  g  w, 
and  <2  n,  will  be  the  exact  positions  of  all  the  trees  in 
the  plot,  which  may  then  be  set  by  simply  ranging 
with  the  eye  from  stake  to  stake,  leaving  the  trees  to 
occupy  the  places  of  the  stakes,  the  last  to  be  set.  This  is 
the  most  economical,  convenient  and  beautiful  arrangement 
for  an  orchard,  that  has  been  adopted.  Every  three 
trees  form  an  equilateral  triangle,  and  each  tree  in  the  plot, 
(the  outside  ones  excepted,)  stand  exactly  in  tlie  centre  of  a 
circle,  described  by  six  others  standing  at  equal  distances 
around  it. 

For  the  Pear  culturist,  however,  it  is  very  desirable  to 
obtain  fruit  from  his  orchard  without  waiting  ten  or  fifteen 
years  for  a  crop  from  his  standard  trees,  and  as  those  of 
c/ifa?/ varieties  come  at  once  into  bearing,  and  occupy  but 
little  space,  it  is  well  to  set  the  two  kinds  together.  Mr. 
Cole's  method  of  doing;  this  is  as  follows  : 


■'•■  Sl((nd(mh. 


.  D'rarfs. 


104  PLANTING  AN  ORCHARD. 

Mr.  Barry  recommends  the  following  form  for  the  same 
purpose,  varying  somewhat  the  plan,  and  forming  a  better 
arrangement,  particularly    while   the  standards    are  small. 


0 

• 

0 

o 

• 

o 

0 

• 

o 

o 

o 

• 

o 

• 

0 

o 

0 

0«0-0-0'0  -o 

o  Standards.  •   Dwarfs. 

Instead  of  twelve  dwarfs  to  each  standard,  as  Mr.  Cole 
proposes,  he  has  only  three  dwarfs  to  each  standard  tree, 
making,  however,  the  distances  more  equal,  and  the  distri- 
bution more  uniform  throughout  the  plot. 

The  plan  of  setting  dwarfs  with  standard  trees  in  planting 
a  Pear  orchard,  is  an  excellent  one,  and  both  the  preceding 
arrangements  have  merit,  but  each  seems  in  some  degree 
defective.  By  Mr.  Cole's  method  the  standards  must  be  set 
at  an  unnecessary  distance,  or  the  dwarfs  will  be  to  much 
crowded.  By  Mr.  Barry's  plan  the  standards  must  be  set 
nearer  than  usual,  or  the  dwarfs  will  stand  to  sparsely.  To 
remedy  these,  I  would  propose  the  plan  indicated  by  the 
diagram  on  the  opposite  page.  Adopting  the  quincunx  form, 
I  place  standard  trees  (O)  at  equal  distances  of  thirty  feet 
over  the  entire  plot.  These  form  perfect  equilateral  trian - 
gles,  in  the  center  of  each  of  which   I   plant  a  pyramid  or 


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rL.VXTIXG   AX    ORr'FTARD.  1().H 

half  staudard  tree  (♦).  This  done,  each  original  equilateral 
triangle  becomes  three.  In  the  center  of  each  of  these  I  plant 
a  dicarf.  (,)  This  completes  the  arrangement.  First,  all  the 
standard  trees  are  thirt}^  feet  distant  from  each  other,  and 
surrounded  at  equal  distances  of  seventeen  feet  with  six 
pyramids,  Avithin  which,  at  a  distance  of  ten  feet,  is  a  circle 
of  six  dwarfs.  Every  pyramid  stands  in  the  center  of  an 
equilateral  triangle  of  standards,  and  is  also  surrounded 
with  an  inner  circle  of  dwarfs,  just  ten  feet  from  it  making 
every  tree,  standard,  pyramid  and  dwarf,  throughout  the 
entire  plot,  equi-distant  from  its  fellow,  and  so  arranged  as 
to  admit  of  a  free  circulation  of  air,  and  the  easiest  and 
most  thoreugh  cultivation  of  the  soil. 

From  the  different  methods  of  planting  Pear  orchards 
which  have  been  described,  we  have  on  an  acre  by  each  of 
the  foregoing  plans,  as  follows: 

1st.    By   the    old  method   of    planting  ]    .  q    ^      i    >  i , 
standards  in  squares  30  feet  each  wa}'.  )        "  ^^^^  ^^   ^' 

2d.  Mr.    Barry's    method    of    planting  )  4^0    ^      i     i. 

standards  at  the  same  distance,  and  dwarfs  )■  \  . ,  \  *" '  /^' 
1,-1  '  (  144  dwarfs, 

between  them.  ) 

od.  Mr.  Cole's  plan  of  standards  30  feet )  48  standards, 
apart,  with  double  rows  of  dwarfs  between,  j  47G  dwarfs. 

4th.  The  author's  arrangement,  of  stand- "]  ^n    ^.      ^     t 
ards  30  feet  from  each  other,  pyramids  or  i^^'o  standards 
half  standards  17  feet  distant,  and  dwarfs  foi:^  PJ^'-'^naids, 
10  feet  j  -'^^  '^'''''^^^■ 

By  the  last  plan  we  secure  equal  distances^  and  while  on 
each  acre  we  plant  eight  more  standards,  and  but  twenty- 
eight  less  pyramids  and  dwarfs  then  by  Mr.  Cole's  method, 
we  obtain  the  same  distance  between  the  former,  and 
two  and  a  half  feet,  or  a  distance  greater  hy  one  quarter 
between  the  latter,  than  bv  his. 


lOG  I'LAMTING   AN    OKCHAKI). 

There  is  another  peculiarity  in  regard  to  this  plan,  however, 
that  should  recommend  it  to  notice.  It  is  the  arrangement 
by  which,  after  fifteen  or  eighteen  years,  w^hen  the  standard 
ti'ees  have  increased  in  size,  and  become  prolific  bearers,  all 
{lie  dwarf  trees  in  full  hearing  condition  may  he  transplanted  to 
other  grounds^  leaving  the  pyramids  in  perfect  regular  order, 
to  occupy  all  the  equal  spaces  left  between  the  standards, 
until,  if  necessar}',  these  too  may  be  removed,  leaving  the 
standard  trees  alone  to  bear  prolific  crops,  year  after  year, 
probably  outlasting  the  present  generation. 

An  orchard  on  the  above  plan,  an  acre  in  size,  may  be  set 
at  once  with  its  fifty-six  standards,  one  hundred  and  twelve 
pyramids  and  three  hundred  and  thirty-six  dwarfs.  With- 
in and  between  the  rows  may  be  planted,  at  a  distance  of 
five  feet,  fifteen  hundred  and  twelve  Quince  or  Gooseberry 
bushes,  which,  with  the  same  cultivation  that  the  Pear  trees 
receive,  will  produce  fair  crops  of  fruit  until  the  Pears  come 
into  fall  bearing. 

If  the  trees  are  properly  cultivated,  the  second  and 
third  years  the  dwarfs  and  pyramids  will  come  into  bearing, 
and  the  fourth  and  fifth  years  generally  will  give  the  culturist 
a  generous  return  in  fruit,  of  at  least  an  average  of  a  dollar 
for  eacb  tree,  and  in  five  or  six  years,  when  mfidl  bearing, 
probably  twice  that  amount,  annually  ;  the  standards  mean- 
while maturing  for  their  own  future  yield  of  still  more  heavy 
and  remunerative  crops. 


S  P  E  C  I M  ENS. 


The  spcciincns  of  fruit  given  in  the  following  pages  will 
be  found  armnged  in  alphabetical  order,  correctly  delineated 
and  carefully  described.  The  varieties  embrace  generally 
those  that  combine  vigor  of  growth  in  the  tree,  excellent 
qualities  in  the  fruit,  and  productiveness  in  bearing.  These 
varieties  also  include  not  onl}^  the  most  valuable  sorts  for 
standards,  but  those  that  are  also  most  certain  and  produc- 
tive on  the  Quince  stock.  The  time  of  ripening  corrtmen- 
ccs  with  the  early  Madeleine  in  July,  and  ranges  successively 
through  the  season,  until  May  of  the  succeeding  year,  which 
ends  the  catalogue  with  the  queen  of  long  keeping  Pears,  the 
Eader  Beurre^  delicious  even  at  its  late  maturity.  Those 
who  desire  to  add  specimens  front  time  to  time,  will  find 
Vjlank  pages  left  for  this  purpose  near  the  clo.sc  of  th(^  V(^l- 
ume. 


# 


BARTLETT    PEAR. 

FRUIT. 
Size. — Largo,  nearly  four  inches  in  length,  and  three  in  diameter. 
Form. — Ovate,  obtuse  pyriforra,  with  an  irregular  surface. 
Stp:m. — Rather  short,  an  inch  to  one  and  a  quarter  long,  stout,  inserted  in  a 

shallow  cavity. 
Caj.yx.— Medium,  nearly  open,  placed  in  a  very  shallow,  furrowed  basin. 
iSkin'. — "\'ery  smooth  and  thin. 
Color. — A  fine  clear  yellow,  with  a  beautiful  rich  blush  on  the  sunny  side, 

when  fully  ripened. 
Flesh. — Yellowish  white,  very  fine  grained,  juicy,  melting  and  buttery. 
Flavor. — Rich,  saccharine,  perfumed,  delicious. 
Season. — Last  of  August  to  October. 

TREE. 
Upright,  thrifty  shoots,  yellowish  brown,  vigorous  in  its  growth,  and 
very  productive. 

REMARKS. 

This  noble  pear  is  one  of  the  best  and  most  popular  of 
our  autumn  varieties.  It  originated  in  Berkshire,  England, 
as  "  William^  Boiichretien,''^  by  which  name  it  is  now  known 
in  Europe.  The  first  tree  imported,  was  sent  from  England 
to  Mr.  Bartlett  of  Dorchester,  Mass.,  from  whom  it  received 
its  name  in  this  country.  It  has  the  property  of  perfectly 
maturing  in  the  house,  even  if  picked  very  green.  We 
have  ripened  specimens  that  were  not  more  than  three-fourths 
grown,  and  by  keeping  the  fruit  in  a  cool,  dry  room,  pre- 
served them  as  late  as  the  last  of  November.  They  exhibited 
a  beautiful  blush  on  the  exposed  side,  were  rich,  sugary* 
melting  and  delicious  to  the  taste.  The  tree  yields  con- 
stant and  plentiful  crops,  both  on  the  Pear  and  Quince 
stock. 


J 


BEUREE    BOSO    PEAR. 

FRTTIT. 

Size.— Large,  frequently  uieasnring  four  iat'Iics  iu  lengtli,  by  tlure  iu  diam- 
eter. 

Form.— Acute  pyriforra,  tapering  gradually  into  the  stem. 

Stem. — Long,  one  and  a  half  to  two  inches  in  length,  slender,  curved. 

Calyx. — Medium,  segments  short,  set  in  a  round,  shallow  basin. 

Skin. — Tolerably  smooth  and  thin. 

Color.— Deep  yellow,  nearly  covered  with  dots  and  marlilings  of  cinnamon 
russet,  with  a  very  slight  tinge  of  brownish  red  on  the  sunny  side. 

Flesh. — Wliite,  buttery,  juicy  and  melting. 

Flavor. — Rich,  sweet,  slightly  perfumed,  delicious. 

Season. — September  and  October. 

TEEE. 
Vigorous,  long  brownish  olive  shoots,  very  hardy  and  productive. 

REMARKS. 

This  noble  fruit  was  first  raised  in  1807,  by  Yan  Mons, 
and  named  by  him  in  honor  of  M.  Bosc,  a  very  distinguish- 
ed Belgian  cultivator.  It  is  a  pear  of  the  highest  excellence, 
of  which  Mr.  Downing  remarks,  "We  give  it  our  unquali- 
fied praise.  It  is  large,  handsome,  a  regular  bearer,  always 
perfect,  and  of  the  highest  flavor."  It  bears  singly,  the  fruit 
very  uniformly  distributed  over  the  tree,  consequently  re- 
quiring no  thinning.  One  of  the  most  beautiful  trees  of  this 
variety  that  we  have  seeu,  is  on  the  grounds  of  Henry  P. 
Haven,  Esq.,  of  New  London,  Conn,  It  is  of  fair  size,  reg- 
ular in  form  and  appearance,  and  although  young,  produces 
annually  immense  crops  of  fine  fruit  of  the  most  delicious 
flavor.  It  succeeds  admirably  on  the  Pear  stock,  and  on 
the  Quince,  if  double  worhed^  is  also  said  to  succeed  very  well. 


BEUERE    CLAIRGEAU    PEAE. 

FRUIT. 

Size. — Large,  more  than  four  inches  long  and  three  inches  in  diameter. 

Form. — Oblong,  oljovate  pyriform,  a  little  irregular. 

Stem. — Medium  length,  stout,  rather  fleshy  at  the  base,  obliquely  inserted 

without  depression. 
Calyx. — Small,  open,  short  segments,  set  in  a  small  basin. 
Skin. — Thick,  slightly  rough. 

Color. — Brownish  green,  freely  mottled  with  russet,  covering  a  large  por- 
tion of  its  surface,  and  tinged  with  brownish  red  on  the  sunny  side. 
Flesh. — Tellowish  white,  a  little  coarse,  melting,  juicy. 
Flavor. — Rich,  vinous,  with  an  agreeable  aroma. 
Season, — Last  of  October  and  Xovember. 

TREE. 
A  strong  thrifty  grower,  stout  wood  and  fine  foliage. 

REMARKS. 
This  is  a  new  variety,  originating  witli  Mr.  Clairgean,  of 
Nantes,  and  brought  into  notice  by  Col.  Wilder  of  Boston. 
It  is  a  very  large  fruit,  and  Mr.  Barry  says,  so  far  as  has 
been  tested  in  New  York  and  Massachusetts,  "gives  prom- 
ise of  being  a  valuable  acquisition."  Mr.  Elliott  thinks  it 
will  prove  "  one  of  the  most  valuable,  as  a  large  sized,  fine 
quality  pear,  and  desirable  on  the  Pear  root  as  an  orchard 
variety."  Col.  Wilder  recommends  the  tree  as  "a  strong 
thrifty  grower,  either  on  the  Pear  or  Quince  root,"  and  one 
that  comes  early  into  bearing. 


f^y.^^^l 


\  U-  -  ^-  'aP^^i^^c^^^^ 


BEUEEE    D'ANJOU   PEAE. 

FRUIT. 

Size. — Large,  nearly  four  inches  long  and  three  in  diameter. 

FoKM. — Oblong,  obovate,  obtuse  pyriform,  surface  and  outline  slightly  ir- 
regular. 

Stem. — Short,  thick,  curved,  inserted  with  a  slight  depression. 

Calyx. — Open,  segments  thick,  set  in  a  small  basin. 

Skin. — Moderately  thin,  slightly  rough. 

Color. — Greenish  yellow,  with  russet  dots,  russetted  around  the  the  stem, 
with  a  brownish  red  cheek  on  the  sunny  side. 

Flesh. — White,  with  delicate  greenish  veins  running  through  it,  juicy,  but- 
tery and  melting. 

Flavor. — Rich,  vinous,  aromatic,  delicious. 

Season. — October  to  December. 

TREE. 
Vigorous,  hardy,  healthy,  and  very  productire. 

E  E  M  A  E  K  S . 

This  is  an  old  Frencli  variety  of  great  excellence,  intro- 
duced into  this  country  a  few  years  sirice,  succeeding  well 
on  either  the  Pear  or  Quince  stock.  Its  many  good  quali- 
ties render  it  a  very  desirable  fruit  for  garden  or  orchard 
culture.  On  the  Quince  stock,  particularly,  it  grows  to  a 
very  large  size,  and  attains  the  highest  degree  of  excellence. 


(ZtS^ 


l^eccUcy-  d^^^ /t^^^^'^ia 


BEURRE    D'AREAIBERG-    PEAR. 

FRUIT. 

Size.— Large,  three  inches  long  by  two  and  a  half  in  diameter. 

Form. — Obovate,  obtuse  pyriform,  tapering  towards  tiie  stem. 

Stem.— Short,  about  three  fourtlis  of  an  inch  long,  stout,  knotty,  very  fleshy 

where  it  joins  the  fruit,  set  obliquely  on  one  side  without  depression. 
Calyx. — Small,  short  segments,  set  iu  a  deejo  basin. 
Skix. — Thick,  rather  rough  and  uneven. 
Color.— Pale  greenish  yellow,  becoming  light  yellow  at  maturity,  marked 

■with  tracings  and  dots  of  light  russet,  particularly  around  the  stem. 
Flesh. — White,  buttery,  melting  and  very  juicy. 
Flavor.— Eich,  saccharine,  perfumed,  highly  vinoas  and  delicious. 
Seasox. — November  to  February. 

TEEE. . 
Upright,  strong,  young  branches  clear  yelloM-ish  bro^\Ti,  long  jointed, 
slightly  rough,  dotted  with  jjale  specks,  and  moderately  vigorous. 

REMARKS. 

In  the  Report  of  the  Massachusetts  Horticultural  So- 
ciety for  1852,  the  Beurre  d'Aremberg  is  described  as 
"  one  of  the  best,  if  not  the  very  best  late  pear  under 
cultivation."  It  thrives  best  in  a  rich,  warm  soil,  hangs  late 
on  the  tree  and  ripens  well  in  the  house,  from  December  to 
February.  The  tree  bears  young,  succeeds  well  both  on 
the  Pear  and  Quince  stock,— produces  annual  and  abundant 
€rops,  and  is  a  fine  vigorous  grower.  This  fruit  from  the 
quince  stock  is  said,  by  Pomologists,  to  keep  much  better 
than  that  produced  on  open  standards.  It  is  a  French 
variety. 


XWTr^^¥^f.':r'?^~^''""' 


O, 


zi€/.auy..^-^^^^^ 


BEURRE    DIEL    PEAK. 

FRUIT. 

Size. — Large,  three  and  a  ([VAurter  inches  king,  and  nearly  the  same  in  diam- 
eter. 

FoKM. — Obovate,  obtuse  pvriform. 

Stem. — A'arying  Irom  an  in:ii  to  an  inch  and  a  half  in  lengtli,  stout,  sligiitiy 
curved,  and  inserted  in  a  narrow  cavity. 

Calyx. — Medium,  nearly  open,  segments  long,  j)laced  in  an  abrupt  and 
rather  irregular  basin. 

Skix. — Ratlier  tliin.  with  a  little  roughness. 

Color. — Yellowish  green,  changing  to  a  fine  orange  yellow  at  maturity, 
sj)rinkled  with  brown  dots  and  patches  of  russet. 

Flesh. — Yellowish  \\hite,  rather  coarse  grained  at  the  core,  but  juicy,  butr- 
tery  and  melting. 

Flvvor. — Rich,  saccharine,  and  agreeal)ly  perfumed. 

Skasox. — September  to  last  of  Xoveniber. 

TREK. 

Remarkably  vigorous,  with  fine  foliage,  young  wood  dark  olive  brown, 
branches  long  and  stout — very  productive. 

R  E  ^[  A  R  K  S  . 
The  Bcurre  Did  is  a  fin»  Belgian  variety,  a  seedling  of 
Dr.  Van  Mons, 'first  raised  by  liiiii  in  1805.  It  succeeds  best 
in  a  warm,  rich  soil,  with  high  culture,  and  under  favorable 
circumstances,  produces  fruit  of  very  large  size,  and  exquis- 
ite flavor.  In  regard  to  vigorous  habit,  beauty  of  form,  and 
productiveness,  the  tree  can  scarcely  be  surpassed.  The 
fruit  should  begathered  and  matured  in  the  house,  in  a  dry, 
moderately  warm  place,  being  kept  from  the  light  while 
ripening.  It  succeeds  on  both  the  QuiiicG  and  Pear  stock, 
particularly  the  former. 


'  ~&:'^gj^y\Jy9.^aMe' 


EASTER    BEUERE    PEAR. 

FEUIT. 

Size. — Large>  three  to  three  and  a  lialf  inches  long,  and  three  in  diameter. 

Form. — Globular,  obtuse  pyriform. 

Stem. — Short  to  medium,  stout,  inserted  in  an  abrupt,  deep  carity. 

Calyx. — ■Small,  nearly  closed,  set  in  a  moderately  sunk,  uneven  basin. 

Skik. — Rather  rough. 

Color. — ■Yellowish  green,  thickly  sprinkled  with  patches  and  dots  of  russet-— 

in  some  specimens  a  dull  red  check  appears  on  the  sunny  side. 
Flesh. — "WTiite,  tolerable  fine  grained,  juicy,  buttery  and  melting. 
Flavor. — Rich,  saccharine,  delicious. 
Seasox. — January  to  May. 

TREE. 
Thrifty,  vigorous,  upright,  with  reddish  yellow  shouts,  re(]uiring  in  the 
Northern  States  a  warm  exposure. 

REMARKS. 

This  is  one  of  tlie  most  excellent  of  the  long  keeping  va- 
rieties of  tlie  pear,  particularly  when  grown  on  the  Quince 
stock,  to  which  it  seems  particularly  adapted.  It  is  a  large 
and  delicious  fruit,  when  perfectly  ripened,  aijd  will  frequent- 
ly keep  until  May.  It  is  best  ripened  in  a  warm  room.  The 
tree  is  a  good  grower,  and  with  high  culture,  in  a  Avarm  situ- 
ation, it  attains  a  very  good  size  on  the  Quince  stock,  pro- 
ducing abundant  annual  crops. 


BEURRE    GIFFARD    PEAR. 

FRUIT. 

Size. — Medium  to  large. 

Form. — Acute  i3yriform. 

Stem. — Medium,  one  inch,  to  an  inch  and  a  half  long,  pretty  stout,  and  in- 
serted without  any  depression,  except  in  rare  cases. 

Calyx. — Closed,  segments  long  and  stiff,  set  in  a  narrow  basin. 

Skin. — Smooth. 

Color. — Greenish  yellow  in  the  shade,  sprinkled  with  carmine  dots ;  sunn/ 
side  red,  varying  from  dark  to  light  spots  and  stripes. 

Flesh. — White,  tender,  and  juicy. 

Flavor. — Sprightly,  vinous,  with  somewhat  of  a  spicy  perfume. 

Season. — First  to  the  10th  of  August. 

TREE. 
Remarkably  distinct  in  its  growth,  wood  and  foliage,  the  leaves  small, 

bark,  reddish  browu.     A  moderate  grower  and  an  abundant  bearer. 

REMARKS. 

This  excellent  summer  Pear,  recently  introduced  from 
France,  has,  we  think,  strong  claims  to  popular  favor.  It  is 
noticed  and  illustrated  bj  Mr.  Barry  in  the  "  Horticulturist,''^ 
(whose  description  we  have  quoted  above,)  as  a  very  fine 
frait,  and  may,  we  think,  be  safely  recommended  as  being 
well  worthy  of  extensive  cultivation.  It  succeeds  on  the 
Quince  stock  as  well  as  an  open  standard,  and  the  tree  bears 
very  freely.  Specimens  raised  on  the  Quince  measured 
three  inches  long  and  nearly  two  in  diameter.  Like  m.any 
other  varieties  of  the  pear,  it  should  be  gathered  green  and 
kept  in  the  house  a  week  or  ten  days  to  ripen.  This  is 
necessary  to  obtain  its  perfect  flavor. 


ea  . 


BLOODGOOD    PEAR. 

FRUIT. 

Size. — Medium,  about  two  and  a  (juarter  inclie3  long,  and  two  inches  in 

diameter. 
Form. — Obovatc,  inclining'  to  tm-binate. 
Stem. — Rather  short,  about  an  inch  in  length,  fleshy  at  the  bag*",  curved, 

and  obliquely  inserted  without  depression. 
Calyx. — Large,  open,  and  set  in  a  very  slight,  broad  basin. 
Skin. — Thin  and  smooth. 
Color. — Yellow,  marbled  and  dotted  with  russet. 
Flesh. — Yellowish  white,  buttery  and  melting. 
Flavor. — Rich,  saccharine ,  and  aromatic. 
Seasox. — Last  of  July  and  early  in  August. 

TREE. 
A  moderately  vigorous  gi'ower,  wood  short  jointed,  rich  reddish  Jjrown 
color,  an  early  and  regular  bearer. 

REMARKS. 

The  Bloodgood  is  a  fine  early  Yarietj,  well  deserving  tlie 
high  commendations  generally  bestowed  upon  it.  It  is  one 
of  the  best  flavored  early  pears,  being  rich,  sugary  and  melt-" 
ing  if  well  ripened  in  the  house.  Mr.  Downing  says,  "  It 
surpasses  every  European  variety  of  the  same  season,  and 
will  supplant  in  our  gardens  the  Jargonelle,  and  all  inferior 
garden  pears."  This  fruit  originated  on  Long  Island,-  and 
was  first  introduced  into  notice  by  Mr.  Bloodgood^  of  Flush- 
ing, from  whom  it  derived  its  name.  It  succeeds  best  in  a 
rich,  warm  soil,  and  succeeds  both  on  the  Quince  and  Peai' 
stock,  forming  a  fine  Pyramid  on  the  former. 


f-r- 


<9m^^/'i^^ 


VAN    MONS   LEON    LE    CLEEC    PEAll. 

FRurj\ 

Size. — Large,  about  four  aiul  a  luilf  iuclics  long,  and  three  in  diameter. 

Form. — Oblong,  obovate  pyriforni,  very  regular. 

Stem. — Medium,  about  an  inch  and  a  half  long,  rather  stout,  slightly  curv- 
ed, and  obliquely  inserted  in  a  slight  depression. 

Calyx. — Large,  open,  with  broad  flat  segments,  placed  in  a  shallow  basin. 

Skix. — Slightly  rough. 

Color. — Yellowish  green,  with  small,  irregular  dots  and  marblings  of  rus- 
set, more  strongly  marked  near  the  stem  ;  sometimes  with  a  delicate 
blush  on  one  side. 

Flesh. — Yellowish  white,  buttery  and  melting. 

Flavor. — Rich,  saccharine,  sprightly,  and  perfumed. 

Seaso.v. — October  and  November. 

TREE. 
Moderately  vigorous,  upright,  light  olive   wood,  with  grayish   shoots, 

marked  with  light  round  spots.     It  bears  young  and  abundantly,  particu- 
larly on  the  Quince. 

EEMAKKS. 
This  noble  fruit  was  produced  from  seed  bj  Mr,  Leon  Le 
Clerc,  and  named  by  liim  in  honor  of  Van  Mons,  the  dis- 
tinguished horticulturist.  It  was  first  fruited  about  twenty 
years  ago,  and  was  introduced  into  this  country  from  the 
island  of  Jersey,  in  1840.  It  is  very  favorably  noticed  in 
the  transactions  of  the  Massachusetts  Ilorticultural  Society, 
and  sustains  a  very  high  reputation  generally.  It  is  well 
adapted  to  the  Quince  stock  and  bears  fair  crops,  requiring 
good  soil  and  culture.-  Scions  commence  bearing  in  about 
three  years,  and  either  on  the  Pear  or  Quince  succeed  ad- 
mirabl  v. 


T 


DEARBOEN'S    SEEDLING    PEAR. 

FEUIT. 

Size. — Small,  about  two  inches  long-  and  two  in  diameter. 

Form. — Roundish,  inclining  to  obovate,  narrowing  a  little  to  the  stem. 

Stem. — ^ledium,  one  inch  to  an  inch  and  a  quarter  in  length,  smooth,  slen- 
der, curved,  and  obliquely  inserted  in  a  slight  cavity. 

Calyx. — Segments  short,  thick,  spreadmg,  and  set  in  a  shallow  basin. 

Skin. — Smooth  and  thin. 

Color. — Light  green,  changing  to  a  beautiful  yellow  at  maturity,  dotted 
with  fine  specks  of  russet,  with  a  delicate  i-usset  tint  around  the  stem. 

Flush. — Yellowish  white,  fine  grained,  buttery,  melting  and  juicy. 

Flavor. — Rich,  saccharine,  delicious  and  delicately  perfumed. 

Season. — Middle  of  August  to  September. 

TREE. 
Yery  hardy,  erect,  the  ends  of  the  horizontal  branches  inclining  upward,s, 

young  shoots  dark  brown,  long  and  vigorous. 

REMARKS. 
This  excellent  Summer  Pear  is  a  seedling  that  originated 

on  the  grounds  of  the  Hon.  H.  A.  S.  Dearborn  of  Roxbury 
Mass.,  who  first  discovered  it  in  a  clump  of  shrubbery  on 
the  border  of  an  open  avenue.  It  first  fruited  in  1831,  and 
proves  to  be  one  of  the  most  desirable  early  varieties 
in  New  England.  The  fruit  is  exceedingly  rich  and  fine 
flavored,  and  the  tree  is  vigorous,  hard}",  and  very  produc- 
tive, bearing  abundant  crops  in  nearly  every  variety  of  soil. 
It  succeeds  very  well  on  the  Quince,  but  is  rather  to  be  rec- 
ommended as  an  open  standard,  being  well  adapted  to  gar- 
den culture. 


.* 


:^     / 


J     0  «  ..  . 

«       «         .  V 


^*:.\*l 


(5, 


^^€a: 


D IX    PEAR. 

FRUIT. 

Size. — Large,  about  three  aud  a  half  inches  in  length,  ami  two  and  a  half  hi 
diameter. 

Form. — Oblong,  pyriform. 

Stem. — Medium,  a  little  more  than  an  inch  long,  stout,  enlarged  at  both 
ends,  inserted  rather  obliquely  in  a  very  slight  dei;)ressiou. 

CAiiTX. — Rather  small,  open,  placed  in  a  narrow  and  very  shallow  Ijasin. 

Skin. — Thick,  coarse,  rather  rough. 

Color. — Yellowish  green,  yellowat  maturity,  mottled  with  russet,  particu- 
larly around  the  stem,  sometimes  a  dull  red  cheek  in  the  sun. 

Flesh. — Yellowish  white,  very  juicy,  melting  and  tender,  but  rather  coarse 
grained. 

Flavor. — Rich,  saccharine,  sprightly,  slightly  perfumed. 

Season. — October  and  November, 

TREE. 
Remarkably  hai'dy,  not  of  very  rapid  growth,  young  branches  pale  yel- 
low, slender,  upright,  forming  a  thick  head  with  good  cultivation.     Very 
healthy  and  productive. 

REMAEKS. 
This  excellent  Pear  originated  in  Boston,  wliere  the  orig- 
inal tree  is  still  standing,  in  the  old  garden  of  Madam  Dix, 
on  Washington-street.  It  bore  for  the  first  time  in  1826, 
and  has  produced,  regularly,  good  crops.  Mr.  Dov^-ning 
says,  "The  Dix  is  unquestionably  a  fruit  of  the  highest  ex- 
cellence, and  well  deserves  the  attention  of  all  planters." 
Although  it  does  not  come  into  bearing  as  early  as  some 
other  varieties,  it  produces  abundant  crops.  It  requires  to 
be  double  worked  to  succeed  well  on  the  Quince  stock. 


r.\ 


.....  y^ 


BUTCHESS  D'ANGOITLEME  PEAR. 

FRUIT. 
Size.— Very  large,  frequently  weighing  from  sixteen  to  twenty  ounces  each. 
Form.— Oblong,  obovate  pyriform,  generally  with  an  uneven  and  irregular 

surface. 
Stem.— Rather  large,  varying  from  one  to  two  inches  in  length,  stout, 

curved,  and  inserted  in  an  irregular  and  rather  deep  cavity. 
Calyx. — Medium,  partly  closed,  placed  iu  a  deep,  uneven  basin. 
Skin. — Rough. 
Color.— Greenish  yellow,  with  a  brownish  tinge,  marbled  and  dotted  with 

russet. 
Flesh. — "White,  juicy  and  buttery. 
Flavor. — Rich  and  excellent. 
Season. — October  and  Xovember. 

TREE. 

Very  luxuriant  in  its  growth,  shoots  upright,  of  alight  l)rown  color, and 
on  the  Quince,  exceedingly  productive. 

REMARKS. 
This  noble  fruit  is  said  to  have  originated  in  a  forest 
hedge,  near  Angers,  in  France,  and  was  named  in  honor  of 
the  Dutchess  of  Angouleme.  It  is  a  magnificent  pear  of 
great  excellence,  and  attains,  on  the  Quince  stock,  a  remark- 
able size.  It  succeeds  best  in  a  warm  dry  soil,  and  requires 
good  culture.  From  standard  trees  the  quality  of  the  fruit 
cannot  be  relied  on,  but  on  the  Quince  stock,  "it  is,"  says 
Mr.  Downing,  "■  always  fine."  It  ripens  well,  and  is  an  ex- 
cellent and  profitable  market  pear. 


DUTCHESS    D'OELEAXS    PEAE. 

FRUIT. 

SizK. — Large,  averaging  about  throe  and  a  half  inelies  long  by  two  and  a 
half  in  diameter. 

Form. — Oblong,  pvriform,  contracted  slightly  above  the  middle  and  taper- 
ing to  the  stem. 

Stem. — Medium,  vai-ying  from  one  and  a  quarter  to  one  and  a  half  iuche3 
in  length,  rather  stout  and  fleshy  at  the  ba^^e. 

Calyx.- — Small,  open,  short  segments,  set  in  a  verj-  shallow  basin. 

Skix. — Smooth. 

Color. — Greenish  yellow,  changing  to  golden  yellow,  frequently  dotted  and 
sprinkled  with  russet,  and  tinged  with  a  red  blush  ;  sometimes  hav- 
ing a  bright  red  cheek  in  the  sun. 

Flesh. — Yellowish  white,  buttery,  juicy  and  melting. 

Flavor. — Eich,  saccharine,  and  agreeably  aromatic. 

Seasox. — October. 

TREE. 

Upright,  wood  olive  color,  young  wood  light  green,  leaves  narrow,  dark 
blueish  green,  moderately  vigorous. 

EEMAEKS. 
Tlie  Dutckess  d'Oiieans  is  a  variety  recnntlj  introduced 
from  France,  where  it  sustains  a  high  reputation  as  a  beau- 
tiful fruit  of  the  first  qualit}-.  It  proves  a  A'erj  healthy 
and  excellent  variety  on  the  Quince,  and  its  productive 
qualities  can  scarcely  be  surpassed.  Mr.  Eliott,  in  his  ex- 
cellent work,  "The  Fruit  Grower's  Guide,"'  remarks,  "  One 
little  tree  two  years  planted,  this  season  (1854)  yielded /tirty 
three  beautiful  specimens." 


\^. 


^/?YJ//  r     <iyy:V/^//k 


FLEMISH    BEAUTY    PEAR. 

FRUIT. 

Size. — Large,  often  three  and  a  half  inches  in  length,  by  three  in  diameter. 

Form. — Obtuse  obovate. 

Stem. — Medium,  one  to  one  and  a  half  inches  long,  inserted  in  a  deep,  nar- 
row cavity. 

Calyx. — Open,  short  segments,  placed  in  a  small  round  basin. 

Skin. — Slightly  rough. 

Color.— Pale  yellow,  nearly  covered  with  spots  and  raarblings  of  delicate 
russet,  with  a  rich,  reddish  brown  in  the  sun. 

Flesh. — Yellowish  white,  a  little  coarse,  very  juicy  and  melting. 

Flavor. — Rich,  saccharine,  with  a  slightly  musky  aroma. 

Season. — Last  of  September. 

TREE. 

Very  luxuriant,  the  young  shoots  upright,  of  a  dark  brown  color,  bears 
early  and  abundantly. 

REMARKS. 

This  variety  is  of  Flemish  origin,  and  is  really  one  of  the 
most  beautiful  and  superb  pears  in  the  countiy.  Mr.  Dow- 
ning in  his  admirable  work,  "  The  Fruits  and  Fruit  Trees  of 
America^^^  saj^s,  ''We  have  seen  specimens  grown  on  the 
banks  of  the  Hudson  during  the  past  summer,  which  meas- 
ured twelve  inches  in  circumference,  and  were  of  the  finest 
quality."  It  has  been,  b}^  pomologists  generally,  highly  rec- 
ommended, and  under  oood  cultivation,  when  well  ripened, 
is  a  fruit  of  highly  delicious  character.  This  fruit  should 
never  be  suffered  to  mature  on  the  tree,  but  must  be  gather- 
ed when  green  and  ripened  in  the  house.  The  tree  is  hardy 
and  vigorous,  and  very  uniformly  productive.  This  variety 
succeeds  best  on  the  Pear  stock. 


^M^Ue: 


F[OEELLE    PEAR. 

1  FRUIT. 

S«E. — Medium,  about  three  inches  long,  and  two  and  a  quarter  in  diameter. 

Form. — Oblong  obovate,  generally  swollen  on  one  side. 

Stem. — Short,  about  an  inch  in  length,  slender,  slightly  curved,  and  insert- 
ed obliquely  in  a  shallow  cavity. 

Calyx. — Small,  slightly  open,  placed  in  an  abrupt  and  moderately  deep  basin. 

Skin. — Smooth. 

CoLOR.^ Yellowish  green,  changing  to  yellow  when  ripe,  with  a  l)right 
vermilion  cheek  in  the  sun,  beautifully  marked  with  large  greyish 
dots,  margined  with  deep  crimson. 

Flesh. — White,  fine  grained,  juicy  and  melting. 

Flavor. — Rich,  and  slightly  vinous. 

Season. — November  to  the  middle  of  December. 

trp:e. 

Vigorous,  with  long  shoots,  wood  dark  reddish   brown,  downy  when 
young,  very  productive  in  a  warm  rich  soil. 

KEMAEKS. 

This  is  one  of  the  most  beautiful  of  all  the  varieties  of  the 
pear,  and  is  called  iu  Germany  where  it  originated,  ^^Forel- 
len-birne,^^  or  Trout  Pea?:  It  is  a  pear  of  very  fine  flavor, 
and  as  a  dessert  fruit  of  rare  beauty,  is  very  desirable.  It 
succeeds  best  in  a  warm  soil  with  a  southern  exposure,  and 
when  trained  as  an  espalier,  in  full  bearing,  it  is  one  of  the 
most  exquisitely  beautiful  fruits  of  the  garden.  Its  foreign 
reputation  is  of  the  highest  character,  and  in  this  country 
generally,  it  is  spoken  of  in  terms  of  high  commendation. 
It  succeeds  well  both  on  the  Pear  and  Quince  stocks. 


5^^^^|%'^~ 


FREDERICK  OF  WURTEMBERG  PEAR. 

FRUIT. 

Size. — Large,  about  four  inches  long  and  nearly  three  in  diameter. 

Form. — Angular  pyriform,  with  rather  an  uneven  sui-face. 

Stem. — About  one  inch  and  a  quarter  long,  curving,  stout,  usually  thicken- 
ing into  the  fruit. 

Calyx. — Open,  rather  large,  set  in  a  shallow  basin. 

Skin. — Smooth. 

Color. — A  fine  deep  yellow  at  maturity,  with  a  very  beautiful,  rich  crim- 
son cheek  on  the  sunny  side. 

Flesh. — White,  buttery,  melting. 

Flavor. — Rich,  saccharine,  delicious. 

Season. — September. 

TREE. 

Yery  vigorous  and  upright,  the  wood,  when  young,  strong  and  yellowish, 
with  large  expanded  leaves. 

REMARKS. 

This  large  and  beautiful  fruit  \yas  first  raised  by  Yan 
Mons,  and  named  by  liim  in  honor  of  Frederick,  King  of 
"Wurtemberg.  The  tree  is  an  early  and  productive  bearer, 
and  the  fruit,  if  brought  to  perfection,  really  excellent.  It 
should  .be  gathered  early,  as  the  fruit  has  a  tendency  to  de- 
cay at  the  core,  even  while  apparently  sound.  Its  beauty, 
when  perfected,  can  scarcely  be  surpassed. 


^^/^^^CP^^^^-rmay: 


GLOUT    MOECEAU    PEAE. 

FRUIT. 

Size.— Large. 

FoKj(. — Obovate,  obtuse  pyriform. 

Stem. — Medium,  one  to  one  and  a  half  inches  lonji',  slender,  and  inserted 

generally  in  a  small  cavity,  sometimes  without  depression. 
Calyx. — ^^lediuni,  partially  reflexed,  placed  in  a  moderately  deep  basin, 

which  is  sometimes  slightly  furrowed. 
Skix. — Smooth  and  thin. 
Color. — Yellowish  gi-eeii,  marked  with  patches  of  olive  brown,  russeted 

around  the  stem,  with  small  green  dots  over  the  entire  surface. 
Flesh. — AVhite,  line  grained,  buttery,  juicy  and  melting. 
Flavor. — Rich,  saccharine,  slightly  perfumed. 
Seasox. — December  and  January. 

TREE. 

Very  regular  and  symmetrical  in  form,  requiring  but  little  pruning  to 
form  a  tine  pyrimidal  head,  wood  dark  olive  green,  with  beautiful  foliage. 

EEMARKS. 

The  Glout  Morceau  is  considered  as  among  the  most  deli- 
cious Flemish  Winter  Pears,  and  is,  we  think,  really  one  of 
the  best  of  that  variety.  The  tree  is  Avell  adapted  to  our 
climate,  and  when  at  maturity  is  a  very  abundant  bearer. 
Mr.  Eliott  desci'ibes  it  as  rather  slow  in  coming  into  bearing 
even  on  the  Quince  stock,  but  we  have  obtained  very  fine 
specimens  the  third  year  from  the  graft.  On  good  soil  it  is 
very  productive,  both  on  the  Pear  and  Quince  stocks.  This 
variety  keeps  best  by  being  carefully  packed  in  tight  boxes 
as  soon  as  gathered. , 


-v^SfeS-f-fe 


^%; 


€</l^(_. 


GOLDEN    BEUERE    OF   BILBOA   PEAR. 

FRUIT. 
Size. — Large. 
Form. — Regular,  obovate. 

8tem. — Long,  slender,  set  in  a  moderately  deep  cavity. 
Calyx. — Small,  nearly  closed,  and  placed  in  a  slight  basin. 
Skin. — Thin,  smooth,  very  fair. 
Color. — A  fine  golden  yellow,  dotted  with  brown,  slightly  marked  with 

russet  around  the  stem. 
Flesh. — White,  fine  grained,  tender  and  juicy. 
Flavor. — Rich,  vinous,  and  delicious. 
Seasox. — September. 

TREE. 
Vigorous,  upright,  shoots  stout,  erect,  of  a  liglit  yellowiBh  bi-OMMi  color. 

REMARKS. 

This  excellent  j^ear  was  imported  from  Bilboa,  in  Spain, 
by  Mr.  Hooper  of  Matblehead,  Mass.^  about  tyreutj  years 
ago,  since  wliicli  time  it  lias  become  a  favorite  fruit  in  this 
country.  Mr.  Downing  describes  it  as  "a  beautiful  early 
autumn  pear  of  the  first  quality."  It  succeeds  admirably 
on  the  Quince  stock,  on  cold  and  heavy  soils,  and  bears 
abundant,  regular  crops  of  beautiful  fruit. 


HOWELL    PEAR. 

FEUIT. 

Size. — Largo. 

Form. — Obovate,  pyrimidal,  shape  uniform  and  regular. 

Stem. — Medium,  about  one  and  a  quarter  inches  in  length,  moderately  stout, 
somewhat  curved,  and  inserted  without  depression. 

Calyx. — Open,  set  in  a  smooth,  shallow,  regular  basm. 

Skin. — Smooth  and  thin. 

Color. — Light  green,  changing  to  a  pale  lemon  or  straw  color  at  maturity, 
sprinkled  with  small  russet  dots,  having  a  faint  blush,  and  not  un- 
frequently  a  delicate  red  cheek  on  the  sunny  side. 

Flesh. — White,  fine  grained,  juicy,  melting. 

Flavor. — Rich,  sweet,  and  pleasantly  perfumed. 

Seasox. — September,  and  sometimes  into  October. 

TREE. 
Upright,  of  a  vigorous  growth,  wood  and  foilage  beautiful. 

REMARKS. 

This  fruit  is  a  very  fine  variety  which  originated  with  the 
late  Thomas  Howell,  Esq.,  of  New  Haven,  Ct.,  and  is  pro- 
nounced by  Mr.  Barry  to  be  "  one  of  the  finest  fruits  of 
American  origin."  In  the  HwiicuUurist  of  August,  1855, 
he  remarks,  "  Last  season  we  gathered  from  a  single  graft, 
set  in  an  old  tree  in  1852,  three  pecks  of  magnificent  speci- 
mens." Judging  from  the  description  of  the  fruit,  it  produ- 
ces very  abundant  crops,  both  on  the  Quince  and  Pear  stock. 
It  should  be  gathered  when  quite  green,  and  it  will  ripen  in 
doors  with  a  beautiful  color,  keeping  about  a  month. 


izt£^7^&nc€^ 


LAWKENCE    PPJAR. 

FRUIT. 

SizK.— Largo. 

Form. — Obovatc,  obtuse  at  the  stem,  a  little  irregular. 

Stem. — Medium,  rather  stout,  enlarged  at  the  end  attached  to  the  tree,  and 

inserted  in  a  deep  cavity. 
Calyx. — Large,  nearly  closed,  set  in  a  slightly  furrowed  basin,  of  medium 

depth. 
Skix. — Smooth. 
Color. — Pale  yellow,  with  dull  green  patches  and  marblings,  and  browQ 

specks. 
Flesh. — Yellowish  white,  juicy,  melting  and  buttery. 
Flavor. — Rich,  saccharine,  delicious. 
Seaso.v. — November  to  March. 

TREE. 
Tolerably  vigorous,  hardy,  light  yellowish  brown  shoots,  rather  slender, 
very  productive. 

EEMAEKS. 
The  Lawrence  is  a  variety  of  tlie  pear  of  recent  introduc- 
tion, being  a  seedling  that  originated  at  FInsliing,  L.  I.,  and 
very  highly  recommended  by  some  of  the  best  horticultur- 
ists in  the  country.  It  is  said  to  be  a  vigorous  and  hardy 
variety,  yielding  large  and  annual  crops  of  a  most  excellent 
quality.  Mr.  Elliott  recommends  it  as  "an  abundant  bearer 
on  Pear  roots,  and  exceedingly  desirable  for  western  or- 
charding." Mr,  Barry  says  it  succeeds  well  on  both  the 
Pear  and  Quince  stock,  and  "  ripens  well  in  the  cellar/' 


.^-' 


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LOUISE   BONNE   DE   JERSEY   PEAR. 

FRUIT. 

Size. — Large. 

Form. — Pyriform,  generally  a  little  one  sided. 

Stem. — About  an  inch  long,  curyed,  obliquely  inserted  without  depression , 

often  with  a  fleshy  base. 
Calyx. — Open,  set  in  a  shallow  uneven  baein. 
Skin. — Smooth  and  glossy. 
Color. — Green  in  the  shade,  changing  to  yellow  at  maturity,  often  with  a 

beautiful  blush  or  fine  red  in  the  sun. 
Flesh. — White,  slightly  greenish,  very  fine  grained,  melting,  juicy,  and 

highly  flavored. 
Flavor. — Rich,  saccharine,  excellent. 
Season. — September  and  October. 

TREE. 
A  vigorous  upright  grower,  hardy,  making  fine  upright  shoots,  and  ex- 
ceedingly productive. 

REMARKS. 

This  fine  Pear  originated  in  Avranclie,  in  France,  in  1788, 
but  having  been  first  obtained  by  the  London  Horticultural 
Society  from  Jersey,  it  received,  in  consequence,  its  present 
popular  name.  It  is  an  excellent  Autumn  Pear,  and  very 
prolific.  Mr.  Downing  says  "It  succeeds  admirably  in  this 
country,  and  is  one  of  the  best  Autumn  Pears,  fair  and 
glossy,  exceedingly  juicy,  and  well  flavored."  \Ye  have 
gathered  beautiful  specimens  of  the  most  delicious  flavor 
from  very  young  trees  on  the  Quince  stock,  received  from 
Prance,  the  same  year  of  their  importation.  The  tree  is  a 
fine  grower,  and  excellent  bearer  both  on  the  Pear  and 
Quince  stocks. 


ai^  .^/'M/m 


C 


MARIE    LOUISE    PEAR. 

FRUIT. 

Size. — Large,  measuriDg  about  three  and  a  half  inches  iu  length,  and  tw^^ 

and  three  quarters  in  diameter. 
Form. — Oblong  pyriform,  generally  irregular,  or  one  sided. 
Stem. — Medium,  about  an  inch  and  a  half  long,  and  inserted  obliquely  iu 

a  very  small  cavity. 
Calyx. — Small,  open,  set  in  a  narrow,  irregularly  formed  basin. 
Skin. — Tolerably  smooth. 
CoLOK. — Pale  green,  changing  to  a  fine  yellow  as  it  ripens,  with  profuse 

sprinklings  and  marblings  of  light  russet,  especially  around  the 

stem  and  crown. 
Flesh. — White,  very  buttery  and  melting. 
Flavoe. — Eich,  saccharine  and  vinous. 
Season. — Last  of  September  and  October. 

TREE. 
Hardy  and  vigorous,  straggling  or  drooping  in  its  habit,  young  shoots  a 
grayish  olive  color,  diverging  branches  and  narrow  leaves.    Very  productire. 

REMARKS, 

This  is  a  very  fine  pear  of  Belgian  origin,  first  raised 
from  seed  in  1809,  and  introduced  into  England  in  1816. 
It  has  been  cultivated  in  this  country  about  twenty-five 
years  and  is  regarded  as  a  pear  of  great  excellence.  It  is 
perfectly  hardy,  very  productive  as  a  standard,  and  well 
adapted  to  general  culture ;  requiring  a  rich,  warm,  and  rath- 
er sandy  soil  to  produce  the  fruit  in  its  perfection.  It  bears 
young  and  regularly,  but  succeeds  well  only  on  the  Pear 
stock. 


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I 


OSBAND'S    SUMMEE    PEAE. 

FRUIT. 

Size. — Medium,  about  two  and  a  hall'  inches  in  height  and  same  in  diameter. 

Form. — Oborate,  pyriform. 

Stem.— About  an  inch  long,  rather  stout,  inserted  in  an  uneven,  shallow 

cavity.  , 

Calyx. — Large,  Math  long  open  segments,  set  in  a  shallow  basin. 
Skin. — Smooth,  rather  thick. 
Color.— Pale  yellow,  with  small  green  dots,  frequently  a  faint  blush  in 

the  sun. 
Flesh.— White,  slightly  tinged  with  yellow,  melting,  juicy,  sweet. 
Flavor. — Pleasant,  slightly  musky, 
Season.— August  lOth,  to  September. 

TREE. 
Erect,  regular,  foilage  and  joung  shoots  somewhat  woolly,  moderately 
vigorous  and  very  productive. 

EEMAEKS. 

This  fine  Summer  Pear,  originated  in  the  vicinity  of  Pal- 
myra, Wayne  Co.,  N.  Y.,  about  forty  years  ago,  and  was 
brought  into  notice  through  the  Horticulturist,  by  Wm. 
E.  Smith  of  Macedon.  It  resembles  the  White  Doyenne  in 
many  points,  and  is  called  by  some  the  Summer  Virgalieu. 
The  tree  bears  large  crops  of  very  fine  fruit,  which  should 
be  gathered  early,  before  turning  yellow,  and  ripened  in  the 
house,  when  it  becomes  melting,  juicy,  and  delicious.  Suc- 
ceeds well  on  the  Quince  stock. 


r  .^.^y^SC 


SECKEL    PEAK. 

FRUIT. 

Size. — >Smiill. 

Form. — Dijovate.  ol)tu^c  pvriibrm. 

Stem. — Short,  lialf  to  three  fourths  of  an  inch  long,  slightly  curved,  and  in- 
serted in  a  slight  depression. 

Calyx. — Small,  open,  set  in  a  slightly  sunk  basin. 

Skix. — Thin,  tender,  and  slightly  rough. 

Color. — Brownish  green  at  iirst,  changing  to  a  dull  yellowish  brown,  with 
a  fine  russet  red  cheek. 

Flesh. — Yellowish  white,  very  juicy,  melting  and  b  ittery. 

Flavor. — Rich,  sweet,  spicy,  and  aromatic. 

Seasox. — September  and  October, 

TREE. 
Slow  in  its  growth,  wood  short  jointed,  stout,  upright,  olive  colored,  form 

regular  and  compact. 

EEMAEKS. 

This  exquisitely  flavored  pear  originated  near  Pliiladclpliia, 
on  lands  formerly  belonging  to  the  IloUand  Land  Company, 
which  afterwards  became  the  property  of  Mr.  Seckel,  who 
first  introduced  it  to  public  notice,  and  from  whom  it  receiv- 
ed its  name.  Its  honied,  spicy  and  delicious  flavor  is  scarce- 
ly equalled  by  any  foreign  variety.  The  London  Horticul- 
tural Society  admits  that  it  exceeds  in  flavor  the  richest  of 
the  English  autumn  pears.  It  is  a  moderate  grower  even  on 
the  Pear  stock,  making  a  fine  round  head  of  medium  size. 
Double  worked  on  the  Quince,  it  succeeds  finel}^,  increasing 
considerable  the  size  of  the  fruit.  It  requires  a  warm,  rich, 
well  cultivated  soil,  and  forms  a  beautiful,  hardy  tree,  well 
adapted  to  garden  culture. 


9ny 


TYSON    PEAE. 

FRUIT. 

Size. — Medium. 

Form. — Obovate  pyriform,  rather  irregular. 

Stem. — Medium,  about  an  inch  long,  stout,  slightly  curved,  fleshy  where  it 

joins  the  fruit,  obliquely  inserted  without  dei:)ression. 
Calyx. — Open,  short  segments,  set  in  a  shallow,  regular  basin. 
Skin. — Slightly  rough. 
Color. — Brownish  yellow,  sprinkled  with  russet,  with  black  specks,  and 

tinged  with  red  in  the  sun. 
Flesh. — White,  juicy,  fine  grained  and  melting. 
Flavor.— Rich,  saccharine  and  aromatic. 
Season. — August  and  September. 

TREE. 
A  rapid  gi'ower,  with  upright  l^ranches,  and  reddish  brown  wood,  very 
rigorous,  hardy  and  productive,  particularly  on  the  Quince  stock. 

K  E  M  A  E  K  S . 
The  Tyson  Pear  is  a  seedling  wliicli  originated  on  the 
grounds  of  Mr.  Jonathan  Tyson,  of  Jenkintown,  near  Phila- 
delphia, about  sixty  years  ago,  the  original  tree  of  which  is 
still  living.  It  is  rather  a  tardy  bearer  on  the  Pear  stock, 
but  bears  abunclantl}^  and  young  on  the  Quince.  Mr.  Barry 
says  "A  small  pyrimidal  tree,  only  four  years  old,  was  last 
season  covered  from  top  to  bottom  with  fruit.  The  tree  was 
healthy  and  vigorous,  and  the  fi'uit  of  full  size  and  highly 
colored."  It  is  an  excellent  summer  pear,  and  worthy  of 
cceneral  cultivation. 


e?rf^//^j^ 


URBANISTE    PEAR. 

FRUIT. 

SizR. — Medium  to  large. 

Form. — Obovate  pj-riform. 

Stkm. — Generally  about  an  inch  in  length,  moderately  stout,  and  inserted 

in  a  distinct,  well  marked  depression. 
Calyx. — Small,  generally  closed,  set  in  an  abruptly  sun  cen  basin. 
8kix. — Fairand  smooth. 
Color. — Pale  yellow,  sometimes  inclining  to  russet,  with  gray  dots  and 

specks  of  russet. 
Flksh. — "White,  yellowish  at  the  core,  rich,  buttery,  very  juicy  and  melting. 
Flavor. — Yinous,  delicately  pcrl'umod,  and  delicious. 
Season'. — October  and  Xovembcr. 

TREE. 

A  moderately  vigorous  grower,  very  hardy  and  healthy,  with  upright 
grayish  yellow  shoots,  regular  and  handsome  in  form  and  appearance. 

EEM  ARKS. 

The  Urbaniste  is  a  Flemisli  Pear,  first  grown  in  this  coun- 
try by  Mr.  Lowell,  of  Boston,  in  1823.  It  sustains,  both 
here  and  in  Europe,  tlie  higliest  reputation  as  one  of  the 
best  late  autumn  varieties.  In  flavor  it  compares  favorably 
with  the  delicious  "White  Doyenne"  or  "Yirgalieu,"  hav- 
ing, however,  more  of  a  vinous  character.  It  is  a  pear  of 
very  fine  appearance,  of  very  healthy  habit,  and  succeeds  in 
localities  where  some  of  the  more  delicate  varieties  fail.  The 
tree  is  regular  and  symmetrical  in  form,  and  although  not 
quite  so  early  a  bearer  as  some  other  varieties,  when  it  be- 
gins to  bear  it  produces  abundant,  regular  crops  of  fair  beau- 
tifid  fruit,  succeeding  well,  both  on  the  Pear  and  Quince 
stock. 


rAAc  Ca^/z-t^-^f^J^rA^^  <^^€/l. 


VAN    ASSCHE    PEAK. 

FRUIT. 

Size. — Large,  three  inclies  in  height  and  the  same  in  diameter. 
Form. — Obtuse,  obovate,  largest  near  the  eye,  sometimes  a  little  ribbed. 
Stem. — Rather  long,  about  one  and  a  half  inches  in  length,  slender,  and  in- 
serted in  a  slight  depression. 
Calyx. — Small,  set  in  a  shallow,  smooth  basin. 
Skin. — Smooth  and  generally  very  fair. 
Color. — Pale  yellow,  with  a  delicate  red  cheek  on  the  sunny  side,  dotted 

v/ith  a  rich,  deep  brown.  , 

Flbsh. — White,  fine  grained,  buttery,  melting. 
Flavor. — Rich,  slightly  aromatic,  delicious. 
Season-. — Middle  to  last  of  September  and  early  October. 

TREE. 
Erect,  thrifty,  with  dark  colored  shoots.     A  vigorous  grower  and  abund- 
ant bearer. 

EEMAEKS. 

The  Yan  Assclie  or  Yan  Assene  Pear,  from  the  Belgian 
catalogue,  is  a  new  variety  not  yet  extensively  cultivated  in 
our  country.  The  "  American  Pomological  Society  "  have 
classed  it  among  the  "  new  varieties  that  promise  well." 
Mr.  Barry,  whose  authority  will  not  be  questioned,  says, 
"  The  quality  is  very  good,  quite  equal,  as  far  as  we  have 
been  able  to  judge,  to  the  Buerre  Diel  or  Flemish  Beauty." 
The  tree  is  vigorous  in  its  growth,  bears  early  and  abund- 
antly, and  succeeds  well  on  the  Quince  stock. 


:'?x/":^     // 


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VAN    MONS   LEON    LE    CLEKC    PEAR. 

FRUJT. 

Size. — Large,  about  four  and  a  half  inches  long,  and  three  in  diameter. 

Form. — Oblong,  obovate  pyriforni,  A'ery  regular. 

Stem. — Medium,  about  an  inch  and  a  balf  long,  rather  stout,  slightly  curv- 
ed, and  obliquely  inserted  in  a  slight  depression. 

Calyx. — Larg-e,  open,  with  broad  flat  segments,  placed  in  a  shallow  basin. 

Skin.— Slightly  rough. 

Color. — Yellowish  green,  with  small,  irregular  dots  and  marblings  of  rus- 
set, more  strongly  marked  near  the  stem  ;  sometimes  with  a  delicate 
blush  on  one  side. 

Flesh. — Yellowish  white,  buttery  and  melting. 

Flavor. — Rich,  saccharine,  sprightly,  and  perfumed. 

Seasox. — October  and  November. 

TREE. 
Moderately  vigorous,  upright,  light   olive   M'ood,  with  grayish  shoots, 

marked  with  light  round  spots.     It  beare  young  and  abundantly,  particu- 
larly on  the  Quince. 

EEMARKS. 
This  noble  fruit  was  produced  from  seed  bj  Mr.  Leon  Le 
Clerc,  and  named  by  him  in  honor  of  Van  Mons,  the  dis- 
tinguished horticulturist.  It  was  first  fruited  about  twenty 
years  ago,  and  was  introduced  into  this  country  from  the 
island  of  Jersey,  in  1840.  It  is  very  favorably  noticed  in 
the  transactions  of  the  Massachusetts  Horticultural  Society, 
and  sustains  a  very  high  reputation  generally.  It  is  well 
adapted  to  the  Quince  stock  and  bears  fair  crops,  requiring 
good  soil  and  culture.  Scions  commence  bearing  in  about 
three  years,  and  either  on  the  Pear  or  Quince  succeed  ad' 
rairably. 


VICAR    OF    ^YINKFIELD    PEAR. 

FRUIT. 
Size. — Large,  about  four  iuches  iu  length,  aiul  two  aud  a  half  iu  diameter. 
FoRJi. — Oblong,  obovate  pyriform,  generally  a  little  one  sided. 
Stkm. — Medium,  an  inch  to  an  inch  aud  a  (parter  long,  rather  slender, 

and  inserted  obliquely  without  depression. 
Calyx. — Large,  open  segments,  placed  in  a  shallow  basin. 
Skin. — Smooth. 
Color. — Dull  green,  changing  to  a  pale  yellow,  markeil  witli  bi-nwn  dots, 

and  frequently  with  a  jjrownish  cheek, 
FLESH.^Greenish  white,  juicy,  sometimes  a  little  astringent. 
Flavor. — Sprightly  and  good. 
Season. — November  to  January. 

TREE. 
Hardy,  vigorous  and  thrifty,  with  dark  olive  diverging  shoots,  drooping 
fruit  branches,  and  beautiful,  rich,  glossy  leaves. 

REMARKS. 
This  Pear  was  first  discovered  in  a  forest  in  France,  by 
a  Frencli  Curate,  aud  is  familiarly  known  there  by  the 
name  of  Le  Cure.  Having  been  afterwards  grown  in  Wink- 
field,  in  Berkshire,  England,  by  Rev.  Dr.  Rham,  it  received 
the  name  which  it  bears  iu  this  country.  It  is  a  good  win- 
ter pear,  and  quite  popular  among  fruit  growers  generally, 
the  tree  being  very  hardy  and  productive  on  both  the  Pear 
and  Quince  stocks.  The  New  York  State  Agricultural  So- 
ciety recommends  keeping  the  fruit  where  the  temperature  is 
not  much  above  the  freezing  point,  until  a  few  days  before 
it  is  required  for  eating,  then  to  wrap  it  in  cotton  and  keep 
it  in  tight  boxes  in  a  warm  room  for  a  few  days,  avIicu  it 
acquires  a  rich,  delicious  flavor. 


'^^l^^U€<^^^/^€' 


WHITE  DOYENNE  PEAE. 

FRUIT. 

Size. — Mediuni,  good  specimens  measuring  about  two  and  a  half  inolies 
long,  and  tlie  same  in  diameter. 

Form. — Obovate  pyriform,  varying  in  different  localities,  in  form  and  size, 
frequently  growing  longer  or  shorter  on  the  same  branch. 

Stem. — Eather  short,  three  fourths  to  an  inch  and  a  quarter  long,  slightly 
curved,  and  inserted  in  a  small  round  cavity. 

Calyx. — Small,  closed,  and  placed  iu  a  shallow,  slightly  furrowed  or  plait- 
ed basin. 

SKiN.^Smooth  and  fair. 

Color. — Clear  pale  yellow,  with  small  dots  regularly  sprinkled  over  the  en- 
tire surface,  and  frequently  with  a  fine,  rich  blush  on  the  sunny  side. 

Flesh. — White,  fine  grained,  juicy,  melting  and  buttery. 

Flavor. — Rich,  delicious,  slightly  perfumed. 

Season-. — September  to  the  middle  of  November. 

TREE. 
Of  vigorous  growth,  regular  form,  with  strong,  upright,  yellowish  gray, 
or  light  brown  branches — very  productire. 

EEMAEKS. 

The  White  Doyenne^  known  as  tlie  "  Yirgalieu "  of  New 
York,  and  the  ^^ Saint  MichaeV  of  tlie  Eastern  States,  is  an 
old  French,  variety,  too  well  known  to  require  a  very  partic- 
ular description.  It  is,  when  perfectly  grown,  one  of  the 
most  delicious  and  extensively  popular  pears  in  the  country. 
Its  excellence  is  proverbial,  although  in  some  localities  com- 
plaints have  been  made  of  its  liability  to  crack  when  grown 
on  the  Pear  stock.  It  varies  in  form  aud  size  considerably 
on  the  same  tree,  bat  generally  succeeds  well  on  both  Pear 
and  Quince,  bearing  young  and  very  abundantly.  Its  usual 
season  for  ripening  is  September,  but  by  gathering  the  fruit 
■when  a  little  green,  and  keeping  it  in  a  cool,  darkened  room, 
we  have  kept  good  specimens  until  the  middle  of  December. 


WINTER    NELIS    PEAR. 

FRUIT. 

Size. — Medium. 

Form. — Obovatc,  a  little  narrowed  near  the  stalk.     • 

Stem.— About  an  inch  and  a  half  in  length,  curved,  and  inserted  in  a  nar- 
row, moderately  depressed  cavity. 

Calyx. — Rather  small,  open,  with  short,  stiff  segments,  placed  in  a  shallow 
basin. 

Skin. — Slightly  rough. 

Color. — A  heavy  yellowish  green,  dotted  and  streaked  profusely  with  rus- 
set, nearly  covering  its  entire  surface. 

Flesh.— Yellowish  white,  fine  grained,  juicy,  melting  and  buttery. 

Flavor. — -Rich,  saccharine,  aromatic,  delicious. 

Season'. — December  and  January. 

TREE. 
Very  hardy  and  vigorous,  with  rather  slender,  diverging  branches,  wood 
light  olive  color,  a  regular  and  prolific  bearer. 

REMARKS. 
The  Winter  Nelt's  sustains  the  reputation  of  being  one  of 
the  best  winter  varieties  of  the  pear.  It  is  of  Flemish  origin, 
and  succeeds  admirably  in  this  country,  being  hardj,  pro- 
lific, and  a  constant,  successive  bearer.  It  requires  a  rich, 
well  cultivated  soil,  succeeds  admirably  on  the  Quince 
stock,  and.  frequently  requires  thinning  on  the  branches  from 
its  too  heavy  crops.  As  a  rich,  delicious,  early  winter  fruit, 
it  is  unsurpassed,  and  its  cultnrc  cannot  be  too  highly  rpc- 
ommended.  To  Jccep  well,  it  should  be  carefully  paelv-cd  iii 
tight  boxes  soon  after  leinu  gathered  from  the  tree. 


Library 
K.  C,  State  College 


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